I am just starting out with my sous-vide project and ready to buy sous-vide equipment. I am having arguments with my partner, who thinks sous-vide is similar to
I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also
I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished. When the st
(Apologies if this is already asked, I tried searching and, surprisingly, nothing came up). I’m unclear as to whether the benefit of sous vide (over conv
I recently got a sous vide circulator as a gift. I've made yoghurt before but using jars and a thermometer, and the method is heating it to 82 degrees, cooling
See this I COOKED a Brisket for a MONTH and this happened! and Can Viewers SAVE a 1-month BRISKET? of a brisket cooked in 55C and 60C for 1 month. It smells ver
I've followed this recipe from Serious Eats to make sous vide carnitas. The sous vide step is easy - just leave it in the bag for 12-24 hours. The last step of
Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
I’ve been trying out various styles of thickening the sauce inside the bag while cooking. My focus is creating a marinade style/glaze while cooking my mea
Why do you sous vide in a vacuumed bag, which is more complicated than just cooking your meat or vegetable at a low temperature while being in contact with the
Recently a friend of mine made a sous vide brisket. This was done by leaving the brisket at 140F for 4 hours, then finishing it on the stove with high heat. I
There is a (Turkish?) specialty, boiled lamb's head. In restaurants, I've noticed it's boiled to an extent that you can pull apart skull segments easily and ac
I experience problems with sealing sous vide dishes if they contain liquid. Think of marinade for example. While sealing, the liquid is flowing up and prevents
I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it.
When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at tempera
I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 ho
I am new to cooking and even newer to sous vide cooking. I have been trying to find as much information as I can with regards to cooking steak in the sous vide.
When sous viding a steak, lets say at 130F for 90 minutes, the steak will be completely red on the inside. However, the steak will look a pale gray on the very
I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As suc
The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've bee