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 an account.

FrogPrincesse

What Are You Cooking Sous Vide Today? (Part 3)

Recommended Posts

Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2)

 

 

Duck breast, 57C for 90 min, pre and post sous-vide sear.

 

Sous vide duck breast : 57C for 90 min

 

 

Sous vide duck breast : 57C for 90 min

 

Sous vide duck breast : 57C for 90 min

 

 

So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere!  :) (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)


Edited by Smithy Added host's note (log)
  • Like 14

Share this post


Link to post
Share on other sites

More than a like - that looks outstanding.

 

You could do your searing outside and eliminate the smoke / fat inside by using the cast iron on the grill.

 

 

  • Like 2

Share this post


Link to post
Share on other sites

I've got 4 bone in short ribs in the bath at 132.5.  Doing a 72 hr cook for Sunday.   Smoked them at very low temp for an hour this morning, bagged and gave them a quick dip in boiling water before heading into the bath 

 

 

image.jpeg

  • Like 7

Share this post


Link to post
Share on other sites

More sous-vide confit chicken. 8 hours @ 74C. I've become a big fan!

 

The second example was with sous vide braised green cabbage, 4 hours @ 83C. That one was ok but not nearly as succulent as a traditional braise (I love Molly Steven's braised cabbage recipe); it was a bit crunchy still, and less flavorful (it would a bunch of aromatics to become interesting). So this won't be a repeat, unlike the confit chicken.

 

Sous-vide confit chicken

 

Sous vide confit chicken with sous vide braised green cabbage

 

 

  • Like 7

Share this post


Link to post
Share on other sites

I find the contributor of the sous vide cabbage recipe is most definitely NOT someone I rely on. I wonder how well she tests her recipes. I have made a couple of hers and definitely the food was not cooked through.  And judging from the comments that appear on some recipes I'm not alone.  

  • Like 3

Share this post


Link to post
Share on other sites
Just now, Anna N said:

I find the contributor of the sous vide cabbage recipe is most definitely NOT someone I rely on. I wonder how well she tests her recipes. I have made a couple of hers and definitely the food was not cooked through.  And judging from the comments that appear on some recipes I'm not alone.  

Good to know! Thank you. :)

 

Share this post


Link to post
Share on other sites

Here comes the egg. I wanted a poached egg texture and went with 15 min @ 75C. The result was a fabulous egg yolk, very custardy, a bit runny still, pretty much perfect in my book. However a good part of the white hadn't had a chance to set at that temperature, and what was set wasn't very set. I will probably play a bit with sous vide eggs but I've never been a fan of the texture of the white with that technique.

 

I have an extra egg that I cooked at the same time, so I will be curious to see if I like the texture better after it's reheated.

 

Tender greens with sous vide poached egg

 

 

Tender greens with sous vide poached egg

 

  • Like 3

Share this post


Link to post
Share on other sites

We tried a variation on the Anova recipe for eggplant parmesan yesterday for dinner. We were not impressed.

 

The eggplant was a PITA to cook sous vide, because it's terrifically buoyant. The recipe specified single-layer packing, which I did. I sliced the large eggplant specified in the recipe a quarter-inch thick on our Oxo mandoline, salted and then rinsed and dried the slices, and packed and sealed them. That took four big bags plus a small one. And by the time I did all that, I couldn't fit it all into the larger of the two water bath containers we usually use (a 12-quart square cambro-like container that we got at the restaurant supply store, with one lid that we cut an Anova-shaped hole in and a second lid that we kept intact. I had to hunt down the shallower large rectangle bath that we use with the homemade SV rig constructed by my husband from a PID controller, three immersion heaters, a mechanical stirrer propeller, and an electric motor salvaged from lab. But then that container isn't tall enough to clamp the Anova to; I had to set the cambro-like container right next to it, to use as an Anova stand. Wonder if it would be possible to rig an old-fashioned ring stand and either a clamp or an iron ring to hold an Anova?

 

And there really wasn't much of a savings, because after all that (or even if we hadn't had to go through the rigamarole of changing water baths and sinking the eggplant bags), you STILL needed to coat and fry the eggplant slices, construct the parm (we used some fresh campari tomato halves and some mozzarella sticks, and broil (or, in our case, bake long enough to make the frozen cheese sticks nice and oozy).

 

Next time, we'll just go back to our previous kludge of buying the frozen breaded eggplant slices from Trader Joe's. So much easier and neater!

Share this post


Link to post
Share on other sites
1 hour ago, MelissaH said:

We tried a variation on the Anova recipe for eggplant parmesan yesterday for dinner. We were not impressed.

 

The eggplant was a PITA to cook sous vide, because it's terrifically buoyant. The recipe specified single-layer packing, which I did. I sliced the large eggplant specified in the recipe a quarter-inch thick on our Oxo mandoline, salted and then rinsed and dried the slices, and packed and sealed them. That took four big bags plus a small one. And by the time I did all that, I couldn't fit it all into the larger of the two water bath containers we usually use (a 12-quart square cambro-like container that we got at the restaurant supply store, with one lid that we cut an Anova-shaped hole in and a second lid that we kept intact. I had to hunt down the shallower large rectangle bath that we use with the homemade SV rig constructed by my husband from a PID controller, three immersion heaters, a mechanical stirrer propeller, and an electric motor salvaged from lab. But then that container isn't tall enough to clamp the Anova to; I had to set the cambro-like container right next to it, to use as an Anova stand. Wonder if it would be possible to rig an old-fashioned ring stand and either a clamp or an iron ring to hold an Anova?

 

And there really wasn't much of a savings, because after all that (or even if we hadn't had to go through the rigamarole of changing water baths and sinking the eggplant bags), you STILL needed to coat and fry the eggplant slices, construct the parm (we used some fresh campari tomato halves and some mozzarella sticks, and broil (or, in our case, bake long enough to make the frozen cheese sticks nice and oozy).

 

Next time, we'll just go back to our previous kludge of buying the frozen breaded eggplant slices from Trader Joe's. So much easier and neater!

 I think it does such a disservice to Sous Vide cooking when people propose ridiculous uses for it. It's a matter for some people of having a hammer and then everything looks like a nail.  I want to tell them that just because you can doesn't mean you should.

  • Like 3

Share this post


Link to post
Share on other sites

Does anybody have experience with sous vide pickles? Are they as nice & crunchy as the video suggests? :)

I was going to make a batch of pickled celery the traditional way, but I am thinking sous vide now...

 

 

https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick


Edited by FrogPrincesse (log)
  • Like 1

Share this post


Link to post
Share on other sites
38 minutes ago, Anna N said:

 I think it does such a disservice to Sous Vide cooking when people propose ridiculous uses for it. It's a matter for some people of having a hammer and then everything looks like a nail.  I want to tell them that just because you can doesn't mean you should.

We wanted to try it to be sure we weren't missing something. As it turned out, we definitely weren't.

 

My role was complete after the eggplant was prepped and packed. My husband took care of everything from there on out, and he commented that the recipe seemed to have other problems with the way it was written. (This made the professional editor part of me absolutely cringe.)

 

So...is SV eggplant always a bad idea? Or just in this case, and the SV miso eggplant recipe (from a different author) might be OK?

Share this post


Link to post
Share on other sites
1 hour ago, MelissaH said:

We wanted to try it to be sure we weren't missing something. As it turned out, we definitely weren't.

 

My role was complete after the eggplant was prepped and packed. My husband took care of everything from there on out, and he commented that the recipe seemed to have other problems with the way it was written. (This made the professional editor part of me absolutely cringe.)

 

So...is SV eggplant always a bad idea? Or just in this case, and the SV miso eggplant recipe (from a different author) might be OK?

 Eggplant cooked anyway is a bad idea in my opinion!  I still just can't imagine that it is a vegetable that lends itself to Sous Vide to bring out its best characteristics.  But as you can imagine I am no expert on eggplant.xD

Share this post


Link to post
Share on other sites
18 hours ago, Anna N said:

...just because you can doesn't mean you should.

 

I've said on many occasions that if anyone is left to pronounce an elegy over our current culture/civilization, that will be it. 

Share this post


Link to post
Share on other sites

 A lovely looking Magret duck breast that some very sneaky friend slipped into my refrigerator when I was not looking. 

  • Like 3

Share this post


Link to post
Share on other sites

I think sous vide is finally pretty mainstream. I was at a business dinner the other night. The culotte steak many of us got (from a mini menu designed for the group of about 25) was perfectly MR right to the edge. Two guys at the table said that it had to be sous vided. Two more agreed. So at a table of about 15,  at least 5 of us were using it.

 

How 'bout that!

  • Like 5

Share this post


Link to post
Share on other sites

Pickled celery with mustard seeds (& clove, peppercorn), 60C for 150 minutes, using the brine from Babbo. Very crunchy!

 

Pickled celery using the sous vide

 

  • Like 3

Share this post


Link to post
Share on other sites

 A very tiny remnant of a pork loin roast (<500g).   Going to give it 2 hours at 58°C.

  • Like 1

Share this post


Link to post
Share on other sites

Did anybody notice Tom Colicchio criticizing the use of sous-vide as a technique to cook pork tenderloin on Top Chef recently (with Sean Brock approving)? He claimed it gave the appearance of medium rare but drew the juices out. I am not a big fan of pork tenderloin personally, but I was surprised as this technique seems very popular here on eGullet for this cut of meat!

  • Like 1

Share this post


Link to post
Share on other sites

I not only noticed that, I tweeted to a few modernist chef's about it for comment. 

Will be interesting to see if anyone responds. 

I personally think that both Collichio and Sean Brock are just traditionalist and predisposed to dislike the IDEA of SV. 

 

There's no reason why, if done CORRECTLY, pork loin is going to be "drier" cooked SV 

 

it sounds a bit like buying the long disproved 'searing locks in juices' meme. 

 

 

Ps I love Husk.  It's just not the ONLY way to cook. 

I like Ink just as much. 

 

 


Edited by weedy (log)
  • Like 3

Share this post


Link to post
Share on other sites

I was surprised by that as well, @FrogPrincesse.  Particularly the part about drawing the juices out.  Seems rather the reverse to me, sous vide really helps produce a moist tenderloin.  

  • Like 3

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Fabio
      Last year I had dinner at Belcanto in Lisbon and one of the dishes featured a "tomato water snow" or "tomato water cloud" (translated from the original Portuguese: "Nuvem/neve de agua de tomate") that I'm trying to replicate without success. Imagine a thick and solid foam of tomato water that immediately liquefies when you put in your mouth. The cloud was atop smoked fish and olive oil was drizzled over it.
       
      I whipped a mixture of tomato water and albumin powder (2 tsp albumin, 2tbsp tomato water) along with a pinch of cream of tartar, getting to the stiff peaks point after some effort. Trying to dehidrate the foam even as low as 150F didn't work; the foam collapsed. I then tried the savory meringue approach with some sugar and salt. The result was indeed a meringue that tasted like tomato but completely different from what I had at Belcanto. What am I missing? I've attached a photo of the dish so you can see what the cloud looks like.
       
      Thanks!
       

    • By johnathanlee
      Recently I had the unforgettable experience of dining at Andoni Luis Adurizis’s restaurant, Mugaritz and had to buy one of his cookbooks, "Mugaritz".  One of his many innovative recipes is “Edible Stones”.  This makes use of kaolin, an edible clay sometimes sold as “Agalita”.  A slurry is made using Agalita and Lactose to which is added food colouring.  Boiled baby potatoes are skewered, dipped, and allowed to dry in the oven.  They are served with real rocks to maximize what has been described as the culinary equivalent of  trompe-l'œil. Guests of course are not to see the process or the skewered potatoes drying so as not to ruin the surprise. I have attached some pictures showing my results which, although visually not exactly like the real stones, were texturally and by weight,  reasonably convincing. 
       
      Now that I have served them at a dinner party, I am left with a large amount of Agalita!  I am hoping there are some modernist chefs out there with more ideas for my remaining Kaolin.
       
       




       
    • By ProfessionalHobbit
      I had completely forgotten about our dinner there in December. 
       
      Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.
       
      I'll let the pix speak for themselves...
       

       

       
      Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.
       

       
      Scallop chicharrón, scallop ceviche, crème fraîche.
       

       
      Jicama empanada, shiso, pumpkin, salmon roe.
       

       
      Smoked mushroom taco with pickled wild mushrooms.
       

       
      Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.
       

       
      Pineapple guava sorbet
       

       
      Fuyu persimmon, habanero honey, tarragon
       

       
      Tasmanian trout ceviche, dashi, Granny Smith apple
       

       
      Aguachile, parsnip, red bell pepper
       

       

       
      Black bean tamales steamed in banana leaves, with salsa on the side
       

       
      Smoked squab broth, pomegranate seeds, cilantro flowers
       

       
      Tres frijoles with sturgeon caviar, shallots and edible gold leaf
       

       
      Black cod, salsa verde, green grapes
       

       
      Wagyu beef, pickled onion
       

       

       
      Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas
       
      Yes, it's the same squab from which the broth was made.
       

       

       

       
      And now the desserts:
       

       
      Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.
       
      By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.
       

       
      Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter
       

       
      Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter
       
      The cookie was on top of the apples. Break the cookie and spoon everything over.
       

       
      Cherry extract digestif, vermouth, sweet Mexican lime
       
      We'll definitely return. I'm an instant fan.
       
      Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.
       
      Californios
      3115 22nd Street (South Van Ness)
      Mission District
       
    • By benjamin163
      Hello,
      I love cooking my pulses and beans and have used a pressure cooker, slow cooker and top stove to do so.
      However, the results often vary due to my carelessness.
      I enjoy the results of sous vide and wonder whether cooking beans and pulses sous vide would make them deliciously tender without falling apart and going mushy.
      I have looked up a few recipes but the temperatures vary enormously.
      I'm wondering if there's a more scientific approach. Like, at what temperature do the walls of a pulse break down without breaking apart? 
      And does the amount of water the pulses are steeped in matter?
      I'm gathering that pre-soaking is no longer the necessity it once seemed.
      So I'd love an understanding of the optimum temperature to get fluffy, unctuous beans without the mush.
      Any help or opinions greatly received.
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
  • Recently Browsing   0 members

    No registered users viewing this page.

×