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?
Plastics have a very low heat capacity. On top of that, the plastic in a bag is very thin. While you are doubling up on the imperfect vacuum in your bags, the effects should still be negligible.
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
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 appearances, it looked quite a lot like fish, but felt much firmer and stiffer - more like pork. Not having found any information on cooking crocodile sous-vide, we went with a safe 60℃ for 4 hours. Although the result wasn't bad, I thought it could have been better. It certainly wasn't tough but it was very firm, somewhat dry and gave an impression of having been overcooked - not unlike chicken breast at ~65℃. I'm wondering whether
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 cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion in the past to be sure, but it was unpalatable salty. I'm trying to figure out what I did wrong and how to correct it, and I'm going in a couple of main directions. Too much cure. The recipe had kosher salt and pink salt. I substituted... to an excessive amount of cure. Salt couldn't escape. I suppose one downside of cooking sous vide in this case is that the salt can't really dissipate as it might otherwise. I did rinse the beef thoroughly
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 vacuum. This struck me as illogical, so I looked around online and could find no solid references to back up the claim that cooking food in a vacuum can result in botulism poisoning. From what I can tell, there has been misunderstanding... before cooking to protect the food from the water, but still let it come in close contact with the water, after which it is immediately unsealed. I also assume that clostridium botulinum does not thrive
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 achieved consistently. For my first experiment I wanted to try Douglas Baldwin's Flat Iron Steak recipe. (12hr @ 55 oC) I chose three well marbled blade steaks (cheap cut) with a little bit of bone
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 I just season and slice?
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 provide a crust. No problem. My question is about doneness - If I want a medium rare steak, I would cook it to 125-130. With a sous vide and an after bath sear - should I still cook it to 125, or should I cook it to 115 and let the pan finish cooking it? Thoughts? Thanks
In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single layer in a bag with salt, pepper, and butter. Except this does not work with an external (non-chamber) vacuum machine. Even after draining the broccoli for ten minutes, the vacuum machine sucks so much water out of the bag that it fills... water through the pump) I suspect this isn't a problem at all with a chamber vac, but it doesn't seem like a book for the Home Cook should require a $1200 vacuum machine. So, is there some trick to seal