Sous-Vide method of cooking

[PSM]

Does anyone do this? I just learned about it and thought I might give it a try this summer.

It's slow cooking in water kept at the goal temperature. The food is vacuum sealed.

For a start (and to save money), I thought I'd try it by using the "beer cooler" method.

Here's a link for doing steak.

Pat

[Penn]

This is a classical method of cooking, very popular in the 50-70's, now in vogue; what makes this method so attractive is the three methods of execution:
1. Advance preparation - total control over variables, seasons, finish temps, etc
2. Storage, endless possibilities.
3. Cryrovacing, hold in statis.
4. Cryroing becomes the technique in 160F^ water temperature circulation finish tempertures to presentation.

[dr. mabuse]

I'll try it next week.

[Team Sergeant]

I've done a whole lot of reading and research on the subject. Bought a book written by Thomas Keller, "Under Pressure" it's all about sous vide.

One extremely important issue with sous vide is "safety". Sous vide can go terribly wrong if you do not have a full understanding of food safety. Sous vide can be a perfect technique to breed deadly bacteria. Before you start I would suggest you do your due diligence first.

What do you intend to use as a immersion heater/circulator?

http://www.cuisinetechnology.com/sou...circulator.php

[PSM]

Originally Posted by Team Sergeant

I've done a whole lot of reading and research on the subject. Bought a book written by Thomas Keller, "Under Pressure" it's all about sous vide.

One extremely important issue with sous vide is "safety". Sous vide can go terribly wrong if you do not have a full understanding of food safety. Sous vide can be a perfect technique to breed deadly bacteria. Before you start I would suggest you do your due diligence first.

What do you intend to use as a immersion heater/circulator?

http://www.cuisinetechnology.com/sou...circulator.php

That's why I was going to try it later this year; I need to study more. I thought I might use one of our crock pots with a PID.

Pat

[mugwump]

Sheesh, $42 for that book, cheapest. Thanks for the warning, I'm looking into the food safety aspects. I'm going to try the beer cooler method, it looks like if you start with a large enough cooler the water temp remains remarkably stable.

What's your opinion on browning the meat first vs last? I'm seeing these commercial device sites recommending that you brown first, then vacuum seal, then ice bath to get the temp back down, then sous vide. Other places say forget that, just go from fridge to pouch to sous vide and then sear the meat right before you serve it. The latter seems a lot less work.

If the beer cooler method pans out I'll cobble something together. A cooler, adressable thermocouple to measure temp, a remote AC switch to control an immersion heater, a salt water aquarium pump, and a laptop to control the whole mess and I think I can replicate one of fancy shmancy units for under $75. I'd start the thing off with the water close to the correct temp, my guess is the commercial immersion pumps are sized to bring cold water up to temp and cope with the addition of cold meat periodically, neither of which I need.

[Team Sergeant]

Originally Posted by mugwump

Sheesh, $42 for that book, cheapest. Thanks for the warning, I'm looking into the food safety aspects. I'm going to try the beer cooler method, it looks like if you start with a large enough cooler the water temp remains remarkably stable.

What's your opinion on browning the meat first vs last? I'm seeing these commercial device sites recommending that you brown first, then vacuum seal, then ice bath to get the temp back down, then sous vide. Other places say forget that, just go from fridge to pouch to sous vide and then sear the meat right before you serve it. The latter seems a lot less work.

If the beer cooler method pans out I'll cobble something together. A cooler, adressable thermocouple to measure temp, a remote AC switch to control an immersion heater, a salt water aquarium pump, and a laptop to control the whole mess and I think I can replicate one of fancy shmancy units for under $75. I'd start the thing off with the water close to the correct temp, my guess is the commercial immersion pumps are sized to bring cold water up to temp and cope with the addition of cold meat periodically, neither of which I need.

Searing before or after, all depends on what you are doing. A steak should be seared after. Braised short ribs, lamb shanks etc. seared before. But I would experiment anyway!

I would also go the cooler route and maybe a laying a sheet of styrofoam on top to keep in the heat.

[Penn]

here is a site which is focused on Sous-Vide and everything attached to Modern Cuisine.
http://modernistcuisine.com/2012/02/...uisine+Blog%29

Click on buy for the cook books.

[PSM]

Chef Michael Mina, at the Mandalay Bay in LV, uses 120°F clarified butter:

The Stripsteak method

In the Mandalay Bay Hotel in Las Vegas, Chef Michael Mina's Stripsteak has a unique technique for reaching perfection on thick steaks.

Stripsteak begins by immersing the meat in baths of clarified butter at about 120°F. Clarified butter is unsalted butter that has had the water and milk solids removed. It is also called ghee.

After about an hour the meat is an even 120°F throughout, and when an order comes in he lifts it gently from the butter, shakes a bit off, turns around, and lays it it on a screaming hot topless Santa Maria style grill burning mesquite logs.

After a few minutes and several turns, the meat comes off the grill a deep dark almost black, but never burned, and the center, as you can see, is perfect medium rare, about 130°F, with almost no color variation.

Interestingly, the butter does not penetrate much so the butter flavor is minimal. It does contribute to a deep brown nutty crust, however. The steaks are among the finest I've ever tasted. But be careful if you attempt this at home. At 120°F bacteria flourish, just not in an airless environment.

Found at Amazing Ribs

Pat

[Team Sergeant]

Originally Posted by PSM

Chef Michael Mina, at the Mandalay Bay in LV, uses 120°F clarified butter:



Found at Amazing Ribs

Pat

Sounds more like a steak "confit" than Sous-Vide.

Clarified butter is close but is not ghee.

[alelks]

I'm definitely trying this.

Hmmmm,

I'm liking this setup: http://54deg.com/

EDIT: This one looks even better: http://www.exasperatedcalculator.com...vide-week-one/

Another controller: http://www.auberins.com/index.php?ma...roducts_id=183

[PSM]

Originally Posted by Team Sergeant

Sounds more like a steak "confit" than Sous-Vide.

It does. But, it's CB and not rendered fat. I guess he bastardized the two methods. Still sounds tasty, though!

Pat

[booker]

After reading up on sous vide, I've decided to bite the bullet and order one. I contemplated the cooler method, but TS made some good points on food borne illness. Will let you know how things turn out.

[echoes]

Originally Posted by PSM

Chef Michael Mina, at the Mandalay Bay in LV, uses 120°F clarified butter:Pat

Pat,

I worked briefly for Chef Michael Mina in his Bourbon Steak Restaurant in Scottsdale:

http://www.fairmont.com/scottsdale/dining/bourbonsteak/

I can tell you we Sous-Vide the items on the menu, and they were not confit.

A very great Chef to work with, as he was humble, not arrogant about his status, and wanting to throw it around, as some Chefs do. He demanded great product consistently, which was a pleasure to suffer under...

A great Chef.

Hope your ventures in to this form of cooking turn out well, as it seems to be evolving from its traditional nature.

Holly

[HOLLiS]

We are well pleased with ours. Like any new tool, it takes a little bit to figure it out.