Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sous Vide: Recipes, Techniques & Equipment (Part 9)


Recommended Posts

Ok, here are my results for anyone who cares. The 72 short ribs smelled like someone had sealed a dead rat, some Camembert from 1957, and vinegar soaked aluminum foil. Absolutely foul. I suspect that one was lost. The 48 on the other hand looked beautiful and smelled even better. Regardless, I threw it all away. Already outside...out of sight out of mind. Such a shame....

Link to post
Share on other sites

Already outside...out of sight out of mind. Such a shame....

Sorry for the loss of the ribs but not sorry your insides won't be gambled with. My wife's comparison is simple: she would rather give birth to 10 babies in a row that ever have serious food poisoning again.

Enjoy your steaks.

Porthos Potwatcher
The Once and Future Cook

;

Link to post
Share on other sites

I have yet to find "meaty" S.R.'s, so have not ventured in this area.

AnnaN: of the two so far, which do you prefer?

thanks

So far the 24 hour version. Guess I fall on the steak texture side versus the braise texture. But the final use would also influence me.

I have to try this. My husband LOVE the SR and he goes for a quick cooking rare, medium rare result. And he like the chewy bits a lotver manage to get some to experiment SV, it always gone before I want to attempt. So, I'll try the 24 hours.

Link to post
Share on other sites

Do you use a rack to keep you SV pouches separated in the bath? So far I have only a 10 L Cambro container that I'm using for SV and I'm thinking of getting a bigger one where I could fit a rack.

Any consideration about sizing?

I only use a rack in my Demi which is non-circulating.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

With good circulation a rack isn't as necessary. Floating is still an issue for me when doing vegetables. Using a Foodsaver not a chamber vac. Air pockets form and it hard to keep the bags submerged. I need a lot of weight to keep them down.

Link to post
Share on other sites

I use either a 4 position spacer rack or (one or more) wire cooling racks. Even if I'm cooking only one pouch, I'll put a rack at the bottom of the container. Why WOULDN'T I want to facilitate circulation under the package when it's on the bottom of the container? The same goes for multiple packages. I want to promote the flow of the temperature controlled water to all surface areas of the pouch. It's not like it take a whole lot of effort to do so.

Edited by alanz (log)
Link to post
Share on other sites
  • 2 weeks later...

image.jpg

image.jpg

This was a .8 kg Frenched pork loin. I googled recommendations and checked my books for an appropriate time/temp combination. They ranged from 1 1/2 hours to 6 hours most hovering around 80 C. I opted for 4 hours at 80 C. It's an awkward shape to sear in a pan so I did a bit of pan-searing and some torching. I was not especially impressed with the results but suspect that the quality of the meat was more to blame than time or temperature. It was certainly not dry but nor was it very tender. Perfectly edible but not a show case for S-V cooking.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

well ....

loin has very little connective tissue, except on its surface.

consider this cut rare: 130.1 or 55 C

then for time such as Baldwin 3 - 4 hours at 130.

perhaps 2 hrs more as its a 'hunk'

Edited by rotuts (log)
Link to post
Share on other sites

Hmmm. Lots of advice. Anyone attempted it with good outcome? If so...

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

I did really thick loin chops for 3 hours at 60C - then onto the BGE to get that fat nice and crispy - was happy with that.

I did a fresh ham steak that was about 3 inches thick for 8 hours at 64C and was also very happy with it. It's a pretty lean chunk as well with the exception of the fat around it.

Link to post
Share on other sites

well ....

loin has very little connective tissue, except on its surface.

consider this cut rare: 130.1 or 55 C

then for time such as Baldwin 3 - 4 hours at 130.

perhaps 2 hrs more as its a 'hunk'

I think you will find Baldwin suggests 55C for 4-5 hours or 60C for 3 1/2 - 4 1/2 hours.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

Also, because time to temp for sous vide scales to the square of the minimum thickness, in general you want to portion then cook instead of the cook then portion of conventional methods.

And at least for fish, I find that portioning cold portions (either before cooking or after chilling) gives a much cleaner cut.

Link to post
Share on other sites

correct: loin roast. somewhere there is a thick chop that's not quite a roast. somewhere.

but I like pork as rare as possible. shame 125 is not the pasteur point !

Ive grilled loin so the outside is nicely brown then rest the slice thin for a sandwich and the middle it

as the FR would say 'bleu' if sliced thin the best sandwich ever. 'bleu'

Edited by rotuts (log)
Link to post
Share on other sites

correct: loin roast. somewhere there is a thick chop that's not quite a roast. somewhere.

but I like pork as rare as possible. shame 125 is not the pasteur point !

Ive grilled loin so the outside is nicely brown then rest the slice thin for a sandwich and the middle it

as the FR would say 'bleu' if sliced thin the best sandwich ever. 'bleu'

To each his own, thank heaven but while I can do beef practically still mooing, my pork had better do no more than blush.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

Anna, I sous vide these two Berkshire loin chops which were one inch thick at 55.6 Cattachicon.gifDSC00301.jpg (132 F) for 2 hours. Gave them a good sear and they were perfectly pink and tender.

Starting with Berkshire pork ought to make a huge difference but perfectly pink is probably not where I like my pork. A hint of pink is beautiful but more than that......and I'll be reaching for the salad.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

Starting with Berkshire pork ought to make a huge difference but perfectly pink is probably not where I like my pork. A hint of pink is beautiful but more than that......and I'll be reaching for the salad.

Sorry Anna, perfectly pink for you sounds what it is for me too...it was not extremely pink but just a hint and juicy. I should have been more specific. I will try to remember to take a picture next time.

Edited by heidih
Fix quote tags (log)
Link to post
Share on other sites

Starting with Berkshire pork ought to make a huge difference but perfectly pink is probably not where I like my pork. A hint of pink is beautiful but more than that......and I'll be reaching for the salad.

Sorry Anna, perfectly pink for you sounds what it is for me too...it was not extremely pink but just a hint and juicy. I should have been more specific. I will try to remember to take a picture next time.

Sounds alrighty then. Thanks.

Edited by heidih
Fix quote tags (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

image.jpg

Just churned Douglas Baldwin vanilla ice cream ready to go into the freezer. Don't know why I took so long to make custard sous vide. So easy, so few dishes, so little chance of scrambled eggs.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By Anonymous Modernist 760
      Thanks for putting up this forum 🙂
      I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
      Thanks
    • By PedroG
      Utilization of meat leftovers from sous-vide cooking
      Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
      In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
      Ingredients

      All your meat leftovers
      Onion (compulsory)
      Any hard vegetable (we prefer celery stalks, or zucchini)
      Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
      Fried potatoes, or alternatively sweetcorn kernels
      Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
      Eventually some cream (or crème fraîche)
      Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
      vegetable oil (I prefer olive oil)




      Mise en place

      cut your meat in small cubes or slices
      cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
      cut the vegetables about 3-4 mm thick
      cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
      cut the potatoes to 1 cm cubes
      place 3 heavy skillets with ample oil on the stove

      Cooking

      in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
      in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
      in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1

      Serving
      You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
      Do not forget to serve a glass of good dry red wine!
    • By PedroG
      Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

      Ingredients for 2 servings
      about 400g well marbled Brisket
      3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
      3 tablespoons extravirgin olive oil
      3 tablespoons Cognac (brandy)
      2 small onions, finely diced
      ½ yellow or red bell peppers cut into strips
      90 g mixed mushrooms
      100 ml of gravy from last Brisket (or concentrated stock)
      1 teaspoon mustard, Dijon type
      1 teaspoon paprika mild (not spicy!)
      1 medium pickled cucumber cut into thin strips
      2 tablespoons parsley, finely chopped
      approx. 120g sour cream with herbs
      Sous Vide - cooking
      Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
      Preparing the sauce
      At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
      Serving
      Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
      And don't forget a glass of good red wine!
      Enjoy your meal!
      Pedro

    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
      Ingredients
      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
      * Extra virgin olive oil
      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
      † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
      Cooking
      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
      Reduce heat. Season to taste. Add parsley.
      In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
      Sear one kind of meat at a time and transfer to the pan with the vegetables.
    • By Chef Hermes Blog
      Warm Onion Bavarois
      * 300g Sweet Onion purée
      * 250g Whole milk
      * 150g Whipping cream
      * 150g Chicken stock (or fresh vegetable nage, not stock cubes)
      * 3.5g Gellan gum
      * Seasoning
      Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
      In a pan (but not on the heat), whisk together all the ingredients.
      Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
      To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...