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What's your impression of sous vide? - Page 8

post #211 of 232

This is a meatloaf I did Sous Vide. I made it flatter so it would cook evenly. I have also made, Turkey breast, Chicken breast, dbl cut pork chops, steak, top round, Baby back ribs and so on. When it comes to steak I agree with earlier posts that talked about a thick Filet Mignon would be the perfect example for Sous Vide cooking. Dbl cut pork chops are another meat that works well. All of the restaurants serving pork belly would be well advised to cook it Sous Vide. I sealed the ziploc bag using a water displacement method. I think the pic is before I did the WD method. I always do the meats in a air tight sealed bag. I didn't want the meatloaf to crush under the pressure of sealing the bag making it air tight......I finished the meatloaf under the broiler for a few minutes.

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), default quality

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), default quality

post #212 of 232

Good lookin' loaf @ChefBillyB !

Perfect shape to slice for next day sandwiches (hands down our favorite way to enjoy meatloaf lol ;-)

 

mimi

post #213 of 232
Quote:
Originally Posted by rpooley View Post
 

I think it's kind of a cheap shortcut so people don't have to learn how to cook something properly.


Hi,

Im New to this forum. I own a seasonal rest in a vacation area of new hampshir. I have been reading a great deal about sous vide but am a little ( probably a lot ) confused. I want to make a buttermilk fried chicken.. i own a rational ove. iwas thinking about pree cooking the chickening the oven or maybe par boiling. The I thought I could use sous vide. Now here is where my lack of experience comes to play. We are a small operation and I was hoping to make a large amount of chicken. then freezing the cooked bags.. reheat aa few as i need the in a microwave.. the sakingthem in buttermilk and cooking to order. Is this feasible. What I mostly read is the prep is for immediate use. I'm confuseded. Is there a book or information that i could get that explais sous vide from the view of a rest  rather than the home cook where most of publications seed to be slated???   Just a thought if I can cook freeze reheat could this be applied to regular hamburgers??? anyone with any information I would appreciate hearing from you. jim

post #214 of 232
Quote:
Originally Posted by Jimmy9648 View Post
 


Hi,

Im New to this forum. I own a seasonal rest in a vacation area of new hampshir. I have been reading a great deal about sous vide but am a little ( probably a lot ) confused. I want to make a buttermilk fried chicken.. i own a rational ove. iwas thinking about pree cooking the chickening the oven or maybe par boiling. The I thought I could use sous vide. Now here is where my lack of experience comes to play. We are a small operation and I was hoping to make a large amount of chicken. then freezing the cooked bags.. reheat aa few as i need the in a microwave.. the sakingthem in buttermilk and cooking to order. Is this feasible. What I mostly read is the prep is for immediate use. I'm confuseded. Is there a book or information that i could get that explais sous vide from the view of a rest  rather than the home cook where most of publications seed to be slated???   Just a thought if I can cook freeze reheat could this be applied to regular hamburgers??? anyone with any information I would appreciate hearing from you. jim


Hey Jim, welcome to Cheftalk! Think of Sous Vide as cooking in a air tight bag with low heat. The chicken can be cook Sous Vide and then cooked fast in a ice water bath then frozen for future use. If you want to make fried chicken just thaw, put into buttermilk and fry. I figure what your looking for is a way to get your fried chicken faster without having to go from raw to cooked.........hope this helped........

post #215 of 232
POULTRY
  Thickness Temperature Time
  inch cm F C min max
White Meat            
Chicken Breast, bone in 2 5 146+ 63.5+ 2.5 hrs 4-6 hrs
Chicken Breast, boneless 1 2.5 146+ 63.5+ 1 hr 2-4 hrs
Turkey Breast, bone in 2.75 7 146+ 63.5+ 4 hrs 6-8 hrs
Turkey Breast, boneless 2 5 146+ 63.5+ 2.5 hrs 4-6 hrs
Duck Breast 1 2.5 134+ 56.5+ 1.5 hrs 4-6 hrs
             
Dark Meat            
Chicken Leg or Thigh, bone in     165-176 74-80 4 hrs 6-8 hrs
Chicken Thigh, boneless 1 2.5 165-176 74-80 2 hrs 4-6 hrs
Turkey Leg or Thigh     165-176 74-80 8 hrs 10 hrs
Duck Leg     165-176 74-80 8 hrs 18 hrs
post #216 of 232

https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken

 

 

That might be  a good place to start. I personally think they cook the chicken a little too high, but otherwise looks solid. 

post #217 of 232

It works with a store bought chicken, but it's way too long for a free range bird, or a wild bird.  I'm going to shorten the time up next time I do a commercial chicken and see.  

post #218 of 232
Quote:
Originally Posted by Mike9 View Post
 

It works with a store bought chicken, but it's way too long for a free range bird, or a wild bird.  I'm going to shorten the time up next time I do a commercial chicken and see.  


Mike, how long did you cook yours ?.....Big range from Min to Max on this chart. 

post #219 of 232
post #220 of 232
Quote:
Originally Posted by ChefBillyB View Post
 


Mike, how long did you cook yours ?.....Big range from Min to Max on this chart. 

 

Billy the first time I did it I went with their time/temp schedule and it came out really well.  The second time I used a free range bird and it was too long.  I'm going to play around with it some more to dial it in.  What I do like about sous vide is I can set a time on a phone app and walk away.

post #221 of 232

I sous vide a piece of pork loin yesterday - 144f for 4.5 hrs. then seared the outside in bacon drippings.  Perfectly moist medium edge to edge.  Served with orzo and a nice slaw.  The leftover is getting turned into Cuban sandwiches tomorrow.

post #222 of 232
I'm taking a 6lb Bottom Round roast that I cut in half for two roasts. My plan is to Sous Vide one for 24 hrs and the other for 48 hrs. I have my Temp set for 130 degrees. The roasts are real cold so I'm waiting for them to get to room temp. I cut it in half so I can get to the center of the roast faster. Will see what happens in the next 24 to 48 hrs...........
 

 

post #223 of 232
Quote:
Originally Posted by Josh71 View Post
 

 

My impression?

 

SV is great technique to have more consistency on certain type of cooking.

 

For example, to get perfect medium rare seared duck breast, or steak, every time. 

Or getting perfect soft boiled egg, or hard-boiled egg with runny yolk.

 

I am not saying that those are not possible with traditional cooking, but using SV, that would be easily achievable.

 

Would you order meals that have been sous vide already that would be quicker to prepare/easy to heat up & eat?

 

SV is just a technique, and it's just one part of the equation. You still need to do more, like searing the SV'ed steak.

So, it's not just heating-up then eat :)

 

But, would I order a meal if it is stated has been cooked SV? Absolutely yes. 

Why yes? Because I would expect the done-ness (for example) would be precise, I won't expect overcooked meal!

 

These are the reasons that I use the sous vide technique, too, plus:

 

Convenience. Because I live alone, I prefer to cook and freeze multiple individual portions, Sous vide is ideal for this.

 

I "finish" meats (usually by searing in a cast iron pan), making this a "freshly cooked" meat (as opposed to a frozen dinner).

post #224 of 232
Quote:
Originally Posted by jonfields View Post
 

What's your impression of sous vide? Would you order meals that have been sous vide already that would be quicker to prepare/easy to heat up & eat?

 

my impression is that at the moment it is what I like to call "hipster chic" that being said I think it certainly has it's place. 

post #225 of 232
Quote:
Originally Posted by frozenhawaiian View Post
 

 

my impression is that at the moment it is what I like to call "hipster chic" that being said I think it certainly has it's place. 

 

It's been around too long now to be that.  With the price of technique coming way down it's a practical way to make better food.  My current setup is a hot plate and a PID, but I do have a Joule coming my way this spring.

post #226 of 232

I'd have to agree with Mike9. I was first introduced to it in 1985 while working in a hotel and while the chef wasn't interested I found it intriguing but the equipment we were shown was intended for large production. Price has certainly come down since then. Better availability simply means more people can take advantage. (Including but not limited to hipsters)

post #227 of 232

    I would also add that sous vide isn't simply a way to prepare consistent meals ahead of time.  You have an opportunity to break down protein like no other method of cooking.  This gives you a variety of flavors and textures that weren't previously at your disposal...the creativity part is up to you.

post #228 of 232

For instance thick shoulder veal steaks are $2.99/lb this week - perfect for sous vide.  Lots of collagen to render out and some tough muscles to tender up.  This gives the opportunity to put a hard sear on them as opposed to just slow cooking them to death.  Big bonus here is you get pure flavor and collagen from the bag liquid and that is gold.

post #229 of 232

i have enjoyed this thread immensely, i came into it knowing just the basic understanding of the concept and now other than a list of times and temps im confident that i can sous vide anything 

 

though the finishing process timing of a few items may be a tricky thing to adjust to 

 

now to search for the Sous vide Horror story threads 

post #230 of 232

Just got my cow back from my butcher. The cow was raised on pasture along with a hint of mashed potatoes and gravy. We have our pigs on pasture and there was no way the cow would stand for them getting all the good food. We have a lot of produce processors in our area. We could get a call to pick up tons of broken pallet corn on the cob, french fries and so on. Needless to say the cow got plenty of fat while growing up on the farm. I expect to see some nice marbling in all of the meat. This is a Rump roast that I will Sous Vide on Sunday. The roast looks to be well marbled. I'm looking forward to seeing how to come out. I'll Sous vide the roast at 131 degree for about 14 to 16 hours...

 

post #231 of 232

I took the Rump roast out of the water bath after 26 hrs. The roast was as tender as prime rib.

 

post #232 of 232
Quote:
Originally Posted by ChefBillyB View Post
 

I took the Rump roast out of the water bath after 26 hrs. The roast was as tender as prime rib.


Stunning. Wow.

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