My girlfriend and I were talking about the summer produce season approaching and hit on the idea of canning sous-vide. That is, rather than sterilizing by high
So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with t
I recently saw a picture of expert Douglas Baldwin with his sous vide equipment in this article. One of his immersion circulator baths was covered with ping po
What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooki
I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy
I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments. We'd planned to make steak for dinner, and it happened to come
So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F. After I seared in a cast iron pan, I took the meat off of the pa
I would like to find "food safe" glass marbles for sous vide cooking. They can be used for keeping bags from floating, to space out ingredients in a bag, or ev
I'm part of an international rescue team and one of the things we need to do is to be self sufficient. At the minute we take ready made boil in the bag food whi
I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vac
Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3
Looking at Douglas Baldwin's charts for time to heat a piece of meat sous vide (table 2.2), a cylinder with diameter X heats through much faster than a slab wit
I just got a sous vide supreme for christmas and I am super excited to use it. Many of the recipes I have seen online suggest to sear the meat after cooking to
I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.
Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to ea
When making the "perfect" mash, Heston Blumenthal recommends cooking waxy spuds in hot water for half an hour at the temperature of 72 degrees Celsius, exactly.
I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart
I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should
After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?