sous vide

Sous-vide (; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

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  1. SandwichShortOfAPicnic

    Sous vide equipment recommendations

    [Mod.edit: this post and following few moved to form a new thread (MG)] I have always resisted sous vide because when I first looked into them they were only available as large expensive catering sized equipment. The kettle cooking has gone so well, producing tasty surprises I’m ready to take...
  2. medtran49

    Dry brining steak and roasts using the sous vide

    Gave both techniques a whirl. I'll give them both another try using what I learned today. The steak was pretty good, but it was obvious I made some mistakes. First, I used too much salt, which I realized today when I was looking up how long to sous vide. You are apparently supposed to use...
  3. aCooksConfession

    Sous Vide Machine

    I've posted about this a couple times with some recipes, but I am a huge fan of sous vide.This is the Anova SousVide Machine
  4. aCooksConfession

    Recipe Sous Vide Duck Breast, Marinated Carrots, Duck Demi Glace

    I've enjoyed duck since I tried it and every time I have it again it never disappoints. I made this dish the other day and I enjoyed it and so did my girlfriend. I brined the duck breast for 1 hour, then placed it in the sous vide for 1 hour at 135 F. I marinated the carrots and then sous vide...
  5. R

    Any sous vide experts ?

    I mentioned my confusion previously but yet again I wonder if anyone can offer some advice please. If I search for 'sous vide rump steak' I will get temperatures from 45-60c and times from 45 mins to 24 hours + ... the variations are enormous. I am doing my own experiments but am spending a lot...
  6. Mountain Cat

    Recipe Clove Bison (or Beef) Tongue with a Pan Fried Finish, and Onion and Bell Pepper

    This bison tongue was obtained from Wild Idea, a bison-raising venture in Montana. And they are effectively raised wild, as the ranch covers a LOT of square mileage - well over a hundred I believe. For this venture, I decided to go for a braising, "firm but shreddable" which in the below is...
  7. R

    Sous vide beef confusion

    Hi chaps, forgive what may be a silly question, I bought a couple of "beef leg" steaks, they were cheap so I'm guessing they are "tough" looking at the temp/time chart (excellent by the way - this is not a moan) the times range from 1 - 24 hours ... anyone any experience with this cut please ?
  8. Mountain Cat

    Recipe Sous Vide Beef Bottom Round Steak (& Tangy Gravy Sauce)

    If you don't have a sous vide, or you want to use the gravy/sauce for another dish - read down for that. The gravy stands on its own! Just use beef broth rather than the drippings from the bag. (Homemade will always have more flavor and substance, but do as you can.) PS: if anyone knows what...
  9. C

    Recipe Sous Vide Pork Tenderloin with Apple-Maple Sauce

    Here is another pork and apple dish. Pork tenderloin with and apple-maple syrup sauce. I cooked my pork sous vide, but you can cook yours your favorite way. The seasoning for the pork was simple. Just salt, black pepper, and fresh rosemary. I seasoned the meat with salt and pepper, and put it...
  10. Morning Glory

    Do you have a Sous Vide?

    Do you use a sous vide? I have one which I begged for as a Christmas present but I confess I'm not using it nearly enough. If you do own one, what is the type - is it water bath or immersion wand? If you don't own one, why not? Mine is a water bath which could explain why I'm not using it...
  11. C

    Using sous vide to decrystallize honey

    I like to buy fresh, local honey. They say it is good for allergies, but to me, it just tastes good. But, it will crystalize in the pantry. I use my sous vide setup decrystallize the honey. I just set the sous vide to 110F, and let the bottle of honey soak for an hour or so, and it comes...
  12. The Late Night Gourmet

    Recipe Sous Vide Beef Brisket Bourguignon

    Well now...I broke quite a few conventions in making this. I'm not sure if Julia Child would have approved! I'm happy to say that my ambition - which almost spun out of control more than once in making this - paid off. I would say that this started with the decision to use my sous vide for the...
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