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 heat for a short amount of time, you could sterilize with low heat for a large amount of time with a sous-vide setup. Particularly in the case of vegetables, which don't start to cook much until around 170 degrees, we thought that if we could use a lower-temperature process for a day or so we could can pickles and jams without having to boil them half to death. So: why is this stupid?
Here is why it's stupid:
High acid recipes often call for processing in a water bath for a mere 10 minutes to seal the lids. Recipes that don't call for the water bath universally call for the product to be refrigerated.
Perhaps high acid foods could be vacuum sealed instead of bottled and pasteurized. It seems feasible but this is not the sort of thing you should experiment with. The failure conditions are catastrophic.
Low heat pasteurisation is common in the food processing industry. They also use many other techniques including batch laboratory testing. Two low temperature techniques are:
Narrow tube pasteurisation. To ensure all food/liquid has been evenly heated and then cooled. Only suitable for food/liquid that can pass through a grid of narrow tubes. Can be as low as 72°C for 15 seconds. Similar to what happen on a dairy farm. Besides juices it is often used for tomato paste and fruit fillings
High voltage electric pulses (PEF?). Typically 20,000 V pulses for a few seconds. Used in juices and meats
None of these are suitable for a home environment, and it would not be worth the risk if you live in an area with a common botulism problem
Most people quite like the "bottled" (canned) taste and texture for none staple foods
on the meat and so my stomach isn't irritated. Anyway I was wondering if I were to try sous vide, would the end meat be just like or similar to the meat in a soup or is it more likely it would be have problems as with grilling/roasting. In sous vide the meat will be in a bag i.e. never make contact with water and stay at low temperatures. Even if this is the case, I would think the heat would still cause fat and juices to drip out and then the meat would be fried in its own juices. Please explain what you think about sous vide compared to grilling, roasting in the respects I have mentioned
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 pong balls. What is the purpose of covering the immersion circulator bath with ping pong balls?
I'm new to sous vide cooking. The equipment I'm using is a Ronson slow cooker connected to Sous Vide Magic PID controller, no bubbler. No vacuum sealer. I calibrated the SVM temperature reading to boiling water, and it was very close (99.9 oC). I then "auto-tuned" the PID. The end result is that it takes a long time to get up to temperature (/slow/ cooker), but holds it within 0.1 oC once... for this? I know thickness in a slab shaped piece of meat is most crucial in determining cooking time, and each of these steaks was about 15mm thick (so not very thick), so potentially even 10hr was too
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 which is not particularly great and is quite expensive. I recently saw Heston Blumthall proposing the use of Sous Vide food for preservation of food on a submarine and wondered if the same approach could be used by my rescue team. So the question is if the food is cooked by can it be kept on a store cupboard shelf and if it can, what would the shelf life be? I'm assuming that the quality of the packaging could have an effect. If it can
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 better result if the leg is with the bone attached. However, all the recipes I find for Sous Vide calls for meat without the bone (typically 55 C for up to 48 hours). Is there anything I need to do different to make it on the bone? (My circulator is the drop-on kind and can handle 40 liters, so I can fit the leg. Also, I have vacuum bags by the roll, so as long as I can find a leg which is quite thin, that shouldn't be a problem either
Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
(almost always meat) sous vide. Dump an inordinate amount of white-hot coals from the chimney into the kettle. Sear the meat for about 30 seconds for a quick crust without affecting the perfectly-done interior. Rest and serve Sear first (following method above), then cook indoors. But, as much as I like the consistent results I get from cooking sous vide without having to pay attention, I am... this time. So, how do I cool it down? I'm trying to get from over 300 down to under 200. I think water will do the trick, but I worry it will put out the fire. I already have the airflow restricted
I am just about to start experimenting with Sous Vide cooking. My plan is to start out with some very simple equipment (A PID controller and a kettle) and slowly build up until I have made my custom awesome Sous Vide cooker. (I'm an robotic engineer, so I'm looking forward to this bit). To start with, I'd just like to try the simplest Sous Vide recipe I can. Something that: Requires low accuracy Is safe for a pregnant woman Takes less than 2 hours What meat is reliable for a first sous-vide attempt, and can be cooked in such a short time?
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 eating them in a few days. Until I realized a problem: When I've made sous vide ribs before I've used a kitchen torch or a plumbing blow torch to start the Maillard reaction on the ribs after removing them from the water bath. This works great. However, because of work I've got two apartments 1000 miles apart and the sous vide cooker and the ribs are in the apartment without either of my torches right now. If I had a gas stove I