I'm asking because there seems to be huge variations in cooking times depending on the source. The recipe book that came with the sous vide machine I bought sa
I have been reading about sous vide cooking and it seems like sous vide cooking is done under pressure. I want to try cooking a steak sous vide in a pressure co
I am interested in vacuum sealing things like bone in pork chops and t-bone steaks for sous vide cooking. Is there a technique to keep the bones from puncturing
I've recently been experimenting with sous-vide cooking. The results have been good, except that I find that the food can sometimes seem unpleasantly cold. Obvi
I am cooking a brisket in a 12l container right now. It is packed absolutely full right now. Water covers everything, but pieces are pressed against the sides a
I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and
What happens if I just use a zip lock bag, and closed it on the food, without sucking out the extra air, and then used a heavy spoon at the bottom of a pot, wit
For example, if I have a cut of beef or salmon, and I want to sous-vide cook either unpasteurized (rare or medium-rare) or pasteurized (medium+), based on thick
Please refer to: https://www.youtube.com/watch?v=VrKHgNXsTYU. I'd like to mimic the process, but replace the pressure cooker step with a sous vide instead. Wha
All the turkey sous-vide recipes on the web presume 2 small/medium turkey breasts placed together for a 2.5 to 4 hour cooking time. But I have 2 very large brea
I'm considering picking up an immersion heater for Christmas and reading up on that led me eventually to Douglas Baldwin's sous vide website (http://www.douglas
I'm using metal racks with sous-vide cooking to help keep the packets separate, and they're rusting on me. The racks are mostly chrome plated (or maybe nickle).
I am making this recipe for pulled pork, planning to do 24 hours at 75 deg C. After coming home from work, I discovered I did not suck the air out properly and
I've recently purchased a sous vide immersion circulator in preparation for Christmas. In my home we typically cook lamb on Christmas (don't ask..). The way tha
For the upcoming christmas eve I need to prepare a large quantity of Czech/German style potato salad. That involves preparing a lot of diced cooked root vegetab
Modernist Cuisine recommends that for longer sous vide cooking (times greater than 36 hours) that bags are vacuum sealed rather than just using the water displa
I just ordered an Anova Precision Cooker. Most of the pictures I have seen show the cookers being used in large cooking pots of water, like Dutch ovens. Does i
I am looking to take the effort out of slow-cooking tomatoes for several hours over the stove and wondered if sous-vide may be a possible method of doing this.
And when I saw General cooking I mean pan searing, roasting, baking, braising, stewing, grilling, etc.
I have a butterflied chicken in the fridge that is marinating in a mojo mix. I have read many times to SV it at 148f. But what about time? I would like the b