I know cooking meat at higher temperatures will cause meat to lose moisture as the proteins "constrict". This is well known. Cooking a steak sous vide at 160F w
With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut). I have done some sous vide cooks
My problem I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide). W
I am a fan of bone broths, but always have a problem with the overnight cooking part. For the overnight cooking part I have the following options: Interrupt c
The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick. Would this accurately simulate a crockpot? The
I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°
So would it be possible with some insulation perhaps from home depot to use a sous vide cooker like cheffstep's Joule on a surface like a wooden office desk wit
I have to cook some striped bass tomorrow. It is from frozen, and in fillets with no skin (if it had skin I would pan sear it, but alas it doesn't). I was thin
If you wet brine a piece of meat and don't apply anything else to it, why exactly do you need a bag? Why not cook the meat directly in the brine? While it cook
My Problem I have sous-vide cooked some chicken breast, forgot about it, and kept it in the refrigerator for 2 weeks. The chicken breast was thoroughly cooked
I would like to try to cook some dried, red kidney beans via sous vide but am having difficulty finding anything authoritative on how to do this safely. If you
I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set
I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celci
I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a
I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will
Since making marmalade involves cooking fruit and pectin and juices at a particular temperature for a specified amount of time, can you use sous vide to mimic t
How to Sous Vide Lamb says: Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC) Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.
I am new to sous vide and am currently cooking a relatively cheap cut of beef (~1kg of top side beef joint). The beef is in a vacuum sealed bag and has been coo
While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not
I am planning on cooking a pork rack (pork crown). I like the precision of sous-vide, but I also like having a smokey flavor by using smoking chips. So I am fa