I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a ga
I frequently use the water displacement method to seal ziploc freezer bags when I sous vide. I can get maybe 99% of the air out, but technical
The only zip lock bags available in local stores for me are labelled that they are supposed to be used for refrigerating food. Is it possible to know whether t
I want to become more consistent in what I cook on a daily basis. One option that I've seen suggested is to prepare the ingredients in bulk and freeze meal-size
I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, whe
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
Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Righ
I was considering sous vide as a present for someone, but - being wholly unfamiliar with that cooking method myself except it being trendy - don't know how use(
I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect
I bought a nice 1.5 inch New York cut steak from a butcher some time ago, and without thinking I vac packed it and froze it without spices. I feel like trying t
The Douglas Baldwin's "A Practical Guide to Sous Vide Cooking" has charts for sous vide cooking times. Unintuitive to me, cooking times are drastically shorter
I recently purchased an Anova Precision Cooker circulator and have been unsuccessful in both attempts to cook meat using the sous vide technique, and I'd like t
long time StackOverflow user (and home cook). My wife is now almost 5 months pregnant, and whilst initially I didn't want to serve her sous vide food (she didn'
I am using a polycarbonate gastro container for sous vide cooking. The water is relatively hot and I prolonged heat can damage the counter on which it is sittin
I plan to sous vide lamb chops, which is going to take 3 hours. Since I have to work, it will be too late for dinner if I start cooking after work. Can I sous
I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, ho
(Note: this is a continuation of this question: Sous vide effectiveness without using a vacuum sealer?) What is the scientific impact of trapping small amounts
I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is th
Would this require a 24+ hour bath at 140F, or would the limited thickness and size allow it be 12 hours?
I was doing boneless short ribs for 48 hrs at 140. I had to leave town suddenly and unexpectedly for a day and I added enough time via WIFI to continue to cook