I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag.
I'm curious whether the store-labeled "sushi grade" fish, like some salmon and scallops, can be made by cooking the fish sousvide and chilling it in the refrige
I'd never heard of sous vide before coming to this site, but all the posts about it here have made me want to try it. I've seen the beer cooler method, which I
For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using por
I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds w
I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a b
I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice t
Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier. According to 'Ideas in food', you can make roux in a jar in a pr
Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by ap
I am new to sous vide. I am currently cooking a roast at 140 F. I can see there is a bit of liquid, and probably blood around the meat in the bag. It has been g
The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold
I am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to
Is there a reason to not dice vacuum pack vegetables and keep them in the fridge for å few days before cooking them sous vide?
I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I a
Sous-vide has been on my radar for a while, but there is no way I am going to spend $500 for a new kitchen toy, nor have I been terribly excited about the do-it
I am occasionally using my vacuum machine to pack bags for sous vide cooking. The model is the FuturaVac clamp-style table model (see e.g. http://www.sousvideno
I am experimenting with sous vide these days. I have successfully cooked salmon sous vide (60C to pasteurization according to Baldwin). One thing with sous vid
I want to cook a sirloin steak cut (2cm thick?) sous vide. Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at
I want to cook an entrecote using my sous vide waterbath. The piece is approx. 5cm thick and currently frozen. I would like it to come out as medium-rare. It ha
I'm looking to sous vide a boneless, 6 lb rib roast, for New Year's Eve. If I set the temp for 136F, how long should I leave this to cook? My thought was 6