Sous Vide

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Ok thanks.

I guess one of the selling points of the Waring is the reusable bags, they're not cheap. Gotta think about that.

I must say this is a super easy way to cook individual portions, and they really do come out excellent. I have a couple pork chops I'm gonna try next with some Herbs Provence, a sprinkle of salt, and some butter.

The chicken does look kinda bland when you slip it out of the bag, but I've been using my CI grill pan in a very hot oven for a few minutes to add some grill marks and add color.

I wonder if chicken wings would work...
 
I steam wings before grilling...and me thinks your wing idea would be even better!

I turn the bags inside-out and wipe any heavy protein curds off...then in the dishwasher. Speaking of dish washer: Do you guys know that's where sous vide started? Yep...a dishwasher! At least that's what I was told by a restaurant in the Bay area.
 
I can believe the trivia about the dishwasher. We use it often to defrost stuff that we need in a hurry, like Cambro tubs full of frozen stock, chicken breasts, etc. A few cycles in the Hobart and they're ready to go.

My daughter used to work in a Friendly's, and they often defrosted their pre-cooked stuff in the dishwasher, things like pot roast, meatloaf, or beef stew. Most restaurants work this way, they don't make anything from scratch, it all comes to them in cryo packs.
 
So I did a couple of pork chops tonight. About an inch thick, bone-in, I let them sit in a 138deg bath for about 2-1/2 hours. Then like usual I plopped them on a CI grill pan in a really hot oven to get some marks. DEE LISH. Very tender, and the flavor was all the way through. I am so loving this.

I'm wondering about the juices left in the bag, I felt bad throwing them away. Seem like it could be strained into a pan with a little bit of roux, some wine, some stock, a little seasoning, let it reduce, should make a great pan sauce. Anybody ever try it?
 
So up to 140*F is considered the "danger zone" for food to hang out for more than 60-minutes. So how, when sous vide for hour(s), to keep food safe and the bacteria from multiplying at their friendly temp zone and time?
 
spressomon said:
Answered my question: http://svkitchen.com/?page_id=289
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Good read Dan..

Here is a few words from SousvideSupreme.com:

Reducing the risk of food-borne illness by cooking food depends not just on temperature, but also on time. The lower the temperature, the longer the time. For instance, Salmonella, a common type of food-borne bacteria, will be killed in 30 seconds at 150F/65.5C but it will take 15 minutes to do so at 130F/54.5C.

Almost all potentially harmful organisms will be killed at 130F/54.5C given sufficient time to heat the food completely to that temperature. Since most sous vide cooking is done between 130F/54.5C and 195F/95C, the food will be safe. The most common exception is fish, which some people prefer to eat rare or medium rare (116F/46.5C to 126F/52C). In this case, it is important to only buy fish you would be wiling to eat raw—in other words, sushi grade ocean fish.

Important warning: Individuals who are immuno-compromised for any reason should not eat rare or raw food; they should only eat food cooked at or above 140F/60C for a sufficient amount of time to ensure the food is pasteurized.

J
 
^ more good 411 for me...as Sandy has a condition from an auto-immune issue I need to pay special heed to regarding safe food prep processes.
 
Yes very interesting. Not quite in alignment with what I learned when I had to get ServSafe certification, but I suspect that is overly cautious since you're serving the general public with unknown risks.

Fyi on washing the bags: I turned them inside out, gave them a quick scrub, then into the dishwasher, stretched over the rack. They came out very clean, should be reusable, but I'll do a vacuum test to check for pinholes before another use.

Tomorrow night: burgers. Gonna try the immersion method of sealing the bags that they show on that site.
 
Dang, that looks good. Saved the recipe, thanks
 
Looks tasty J!
 
The best eating fish in the world, Columbia River Spring Chinook, is about to start running. Can't wait.... :p
 
Made burgers tonight. Mixed a little bit of Emeril's "Bam!" burger seasoning in, then some kosher salt. An hour in a 135d bath, then a minute each side on a hot CI pan.

Verdict: meh. :meh: I prefer them on the grill, honestly. Not worth the trouble.

This weekend is fish. Maybe salmon, if I can find some good looking fresh catch.
 
myquestoyota said:
The best eating fish in the world, Columbia River Spring Chinook, is about to start running. Can't wait.... :p
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Doesn't get any better than spring run Chinook! Eating one will ruin you for ever eating a pen reared salmon again. They'll be in the Klamath soon too. Looking forward to trying some sous vide, but can't imagine it better than grilled.
Butt
 
I like mine on an alder board in the weber with some smoke. Damn, I can't wait. This fish is so good I don't experiment with it. Simple presentation is best, don't let anything get in the way of the flavor.
 
KLF said:
Made burgers tonight. Mixed a little bit of Emeril's "Bam!" burger seasoning in, then some kosher salt. An hour in a 135d bath, then a minute each side on a hot CI pan.

Verdict: meh. :meh: I prefer them on the grill, honestly. Not worth the trouble.

This weekend is fish. Maybe salmon, if I can find some good looking fresh catch.
Click to expand...

K, I haven't seen too many reviews where people liked a burger. Thanks for being the guinea pig... I love sous-vide salmon.. But, halibut with a few pats of butter, lemon slice and capers is a really good second IMO....

J
 
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