• 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 an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Chez56

Shellfish cooked sous vide

11 posts in this topic

Has anyone tried to Sous vide live shellfish in a broth etc? I know that you would have to pull a lesser vacuum on this to allow the shells to open, I was thinking probably in the range of 50% to 60% and you would have to sous vide immediately to avoid suffucation of the shellfish, but you could possibly hold a couple hours for pick up at lower temp. I am thinking about possibly clams or mussels. Would love to know if anyone has tried this.

Thank you

Share this post


Link to post
Share on other sites

haven't tried...

but I'm not sure I see what the advantage would be, given that cooking clams over high heat takes about 1-2 minutes

Share this post


Link to post
Share on other sites

haven't tried...

but I'm not sure I see what the advantage would be, given that cooking clams over high heat takes about 1-2 minutes

I vacuumed sealed some scallops and SV them prior to cold smoking. But your right there is little advantage

Share this post


Link to post
Share on other sites

Ive done lobster and shrimp SV with very good results. I thought of doing clams a few years ago but decided not to try with the idea that the clams probably wont open in a low heat. Then theres also the idea of bacteria growth if the shell prevents the clam from reaching pastuerization temps.

Share this post


Link to post
Share on other sites

Tried 3 approaches tonight Mussels in a curry broth, with 70% vacuum, 60%, & 50% vacuum. I bagged and sousvideed immediately in  200 degrees F for 15 mins. They all opened up in the bags tried the 50% and the 70% tasted great, plump & full of flavor. The 50% allowed more room for expansion of the shells. I ice bathed the 60% and it immediatel shrunk back down and the shells looked like they had not opened at all. I am going to try a reheat tomorrow in about 200f and see how they held up.

(Weedy )Cooking over high heat also dries out the shellfish, especially if you are preoccupied with other things going on at the time so they can get overcooked. this was a great way to retain all those natural juices.

Share this post


Link to post
Share on other sites

Good to know they open up. But 200F is way too high to make SV worthwhile. I use an electric steamer with a drip catch to collect all the juices if im reserving them for a dish like lemon butter clams for example.

Share this post


Link to post
Share on other sites

Good to know they open up. But 200F is way too high to make SV worthwhile. I use an electric steamer with a drip catch to collect all the juices if im reserving them for a dish like lemon butter clams for example.

 

I don't know about shellfish in the shell, but try scallops in 50C/122F bath for 30 to 90 minutes (depending on size). lightly brine first and sear afterwards.


Edited by paulraphael (log)

Share this post


Link to post
Share on other sites

Modernist Cuisine approach to sous-vide mussels and clams consists of bagging them, hot steam them for a minute for easier opening (I increase this to 1 1/2 or 2 minutes), open bag, collect all bag juices, open the shells (I do this with an oyster knife) on a bowl, collect the juices that fell on the bowl while opening, then re-bag the bodies with the juices and cook them at a low temperature.

 

I always though this was too much work to be worthwhile, but then I tried and the result is pretty good. I specially like the pure clam juice that you get. Very different from what you get when opening on a pan, much fresher. There has been no evaporation, no mixing with the oil or the little water you put in the pan. Wonderful taste, and the clams cooked to perfection. Not for everyday but an interesting technique for some dishes. I like this more with clams than with mussels.

1 person likes this

Share this post


Link to post
Share on other sites

Modernist Cuisine approach to sous-vide mussels and clams consists of bagging them, hot steam them for a minute for easier opening (I increase this to 1 1/2 or 2 minutes), open bag, collect all bag juices, open the shells (I do this with an oyster knife) on a bowl, collect the juices that fell on the bowl while opening, then re-bag the bodies with the juices and cook them at a low temperature.

 

I always though this was too much work to be worthwhile, but then I tried and the result is pretty good. I specially like the pure clam juice that you get. Very different from what you get when opening on a pan, much fresher. There has been no evaporation, no mixing with the oil or the little water you put in the pan. Wonderful taste, and the clams cooked to perfection. Not for everyday but an interesting technique for some dishes. I like this more with clams than with mussels.

What differences do you see with clams vs. mussels? I'm interested because I generally prefer the latter (but haven't tried either S.V.)

Share this post


Link to post
Share on other sites

What differences do you see with clams vs. mussels? I'm interested because I generally prefer the latter (but haven't tried either S.V.)

 

I generally prefer the former, so the differences likely just boiled down to my individual preference and the different quality of the ingredients I used in the tests. The sides of bodies of the mussels were a bit harder to remove from the shells, but I don't know if this happens in general or was specific to my batch.

 

In any case both were good if you are interested in using the pure juice (which I served on the side, in a small glass with just some drops of lime juice) and perfect barely cooked bodies. Otherwise it's too much work.

1 person likes this

Share this post


Link to post
Share on other sites

Modernist Cuisine approach to sous-vide mussels and clams consists of bagging them, hot steam them for a minute for easier opening (I increase this to 1 1/2 or 2 minutes), open bag, collect all bag juices, open the shells (I do this with an oyster knife) on a bowl, collect the juices that fell on the bowl while opening, then re-bag the bodies with the juices and cook them at a low temperature.

 

I always though this was too much work to be worthwhile, but then I tried and the result is pretty good. I specially like the pure clam juice that you get. Very different from what you get when opening on a pan, much fresher. There has been no evaporation, no mixing with the oil or the little water you put in the pan. Wonderful taste, and the clams cooked to perfection. Not for everyday but an interesting technique for some dishes. I like this more with clams than with mussels.

 

Spot on, EnriqueB. You beat us to this. Chez56, let us know if you're looking for cook times and temps for a  specific ingredient. If you already own a copy of Modernst Cuisine, you can find all of our recommendations for cooking fish and shellfish sous vide in the parametric tables in Volume 3, pages 102-103. 


Caren Palevitz

Online Writer for Modernist Cuisine

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Franzisaurus_Rex
      FOOD BRETHREN!
      I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bitches for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since. 
      Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
      The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag. 
      It's staring at me. And calling my name.
      I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
      Questions/Factors I'm Considering:
      - Does pork confit keep for as long as duck confit?
      - Does vacuum sealing have any effect on the length of preservation?
      - Does sous-vide cooking method affect the length of preservation?
      I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
      The Franzisaurus-Rex
      PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
    • By JoNorvelleWalker
      The NY Times has a current article in the science section "A Universe of Bubbles in Every Champagne Bottle".
       
      The article asserts that it is better to serve Champagne at warmer than refrigerator temperatures so that the bubbles are larger and convey more flavor.  Also to serve in a narrow glass.
       
      However Gerard Liger-Belair (who is referenced as an authority in the Times article) points out in his book Uncorked (forward by Herve This) that the colder the wine the more viscous and the more dissolved CO2.  Liger-Belair also prefers a goblet to a flute.  I bought Uncorked after reading about it in Liquid Intelligence from Dave Arnold.
       
      Discuss.
       
    • By weedy
      I made a Gellan based fluid gel that I think is 'too thick'.
      (One could say, I'd like more fluid and less gel!)
       
      Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick.
       
      Could I add water and blender it again?
      or is there another idea?
       
      thanks in advance.
       
       
    • By Gary Burns
      Hello,
       
      This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in.
       
      I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid.
       
      The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with. 
       
      Here are those questions:
       
      The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much.    
      Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process.
       
      Gary
       

    • By pmilas
      HI guys,
       
      I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
      We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
      The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
       
      Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
       
      Thanks for help
       
      P
  • Recently Browsing   0 members

    No registered users viewing this page.