Has anyone attempted to plunge a can of vegetables into the sous vide bath given it is already vacuum packed? I would, of course, take off the label.
I’ve recently cooked marinated flank steak for four hours and placed it directly in the freezer ice cube box. By placing the warm item between ice sheets
My understanding is that a lot of the technical knowledge around sous vide was developed in the prepared foods industry by Bruno Goussault of Cuisine Solutions.
I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cu
I am using this kind of vacuum bag for sous vide. They work perfectly but recently I have been having a problem cleaning them. I let them sit for a few days af
There seems to be a lot of debate regarding the advantages of pre-searing meat prior to adding it to the water bath. I understand that the post-sear process is
I've been cooking eggs sous vide and love the control over the consistency of the yolk; a perfectly jammy egg yolk is one reason the sous vide approach impresse
Is it advisable to sous vide in steam fresh bags, the type where one cooks the veggies in the microwave for 4 minutes?
Can food cooked by the sous vide method spoil once vacuum packed? I sous vide spaghetti squash. I, then, vacuum pack the squash. Finally, I forget to put it in
I have a nice piece of prime beef (for the sake of example, let's say NY strip or filet; I observe this with both cuts). I cook it sous vide at 130 degrees for
Must food packaged and vacuum sealed be exposed to air while thawing? I seal chicken or fish in a vacuum bag. I freeze the same. I transfer to the refrigerato
I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oi
I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollar
I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climb
I would like to try out sous vide, but I don't want to invest in the gadgets, until I have tried it and decided I want to keep using it. So I have thought about
If I used this type of appliance... https://www.amazon.de/dp/B01N1PQTIV/ ... to pasteurise blood at 60°C for 45 minutes (as per these instructions: https://
I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef
I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the se
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flou
I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 1