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.

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


Recommended Posts

A cousin of mine and his wife came for a visit a few years ago from Holland.  They couldn't believe the size of the meat portions they were served in restaurants.  It was way more than they were used to.

  • Like 1
Link to comment
Share on other sites

On 5/4/2021 at 12:46 PM, btbyrd said:

It's an old school steakhouse thing (e.g, Peter Luger's) typically done on cuts that are big/thick enough to be shared (which this was, even though I was the only person eating it). It also helps distribute the sauce evenly. And it lets you eat the meat from the rib bone whenever you please instead of waiting until the end.

OK, but look at all the moisture loss, Theres a pool. How is this something to want?

Link to comment
Share on other sites

  • 2 months later...

OK food scientists out there, here is a question slightly out of left field.



When you cook say beef  sous vide, at various temperatures there are various reactions ( https://douglasbaldwin.com/sous-vide.html#Safety ....Muscle meat is roughly 75% water, 20% protein and 5% fat and other substances. The protein in meat can be divided into three groups: myofibrillar (50–55%), sarcoplasmic (30–34%) and connective tissue (10–15%). The myofibrillar proteins (mostly myosin and actin) and the connective tissue proteins (mostly collagen) contract when heated, while the sarcoplasmic proteins expand when heated. These changes are usually called denaturation.

During heating, the muscle fibers shrink transversely and longitudinally, the sarcoplasmic proteins aggregate and gel, and connective tissues shrink and solubilize. The muscle fibers begin to shrink at 95–105°F (35–40°C) and shrinkage increases almost linearly with temperature up to 175°F (80°C). The aggregation and gelation of sarcoplasmic proteins begins around 105°F (40°C) and finishs around 140°F (60°C). Connective tissues start shrinking around 140°F (60°C) but contract more intensely over 150°F (65°C).)


My question is if the temperature is taken above these temperatures but later returned to these temperatures does the reactions still apply.


Example: If I was to heat meat to 80c (to cook vegetables or sauce for example) then return the temperature to say 55c, will "....aggregation and gelation of sarcoplasmic proteins..." start to occur (or reoccur)?

I do understand any compression or shrinkage (and expelling of water) is probably not reversible.



Link to comment
Share on other sites

5 hours ago, Bernie said:

My question is if the temperature is taken above these temperatures but later returned to these temperatures does the reactions still apply.

The reaction the respective components of your item undergo are irreversible and will occur at said temperatures.


To stay with your example: If you take a piece of meat and drop it into a 80 oC bath it will reach the 55 oC internal temperature on its way to the target temperature, and said reactions will occur. Returning later to the lower temperature will not alter the result, as the reaction will have reached completion.


If the overall time above 55 oC (e.g. at 80!oC) however is insufficient and does not allow the reaction to come to completion, then a return to 55 oC will drive the described reaction to completion. In the extreme, think searing meat, were you expose the meat to very high temperatures for very short time, thus leaving most if the interior unaffected by these temperatures. 

Link to comment
Share on other sites


  • Similar Content

    • By Anonymous Modernist 16589
      I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
      Herman 8D
    • By Doodad
      Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
    • By kostbill
      I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
      I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
      However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
      I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
      I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
      Any ideas?
    • 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?
    • By PedroG
      Olla podrida sous vide
      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.
      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.
      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.
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...