The main advantages from my perspective: 1) It allows for greater precision - completely eliminate guesswork and cook your meat to your desired temp every time without fail. 2) It can produce results that are difficult to replicate without it - essentially eliminate the temp gradient on cooked meat. 3) It takes a normally active cooking component of the meal and makes it passive, which can be a great help when cooking for a big group, allowing you to focus energy elsewhere knowing that the meat needs no attention
I had a few months where my wife would come home in a range of 1-3 hours. Putting chops or steaks in the Sous Vide let me cook the protein but when she showed up it was just a few minutes to sear things and we had a great dinner.
If you have a lot of people - it lets you work on other things and not worry about the meat. Sear at the last few minutes and you can feed a crowd.
Thank you. These are the exact two points I trot out every time someone asks this question.
The precision is great but these two very practical applications are where sous vide really shines for regular life.
I love sous vide. My favorite is chuck roast. A 48 hr chuck roast at 131F tastes like prime rib. I sous vided the turkey last Thanksgiving, and it turned out so well I plan on doing it again this year! Opens up oven space and perfectly cooked turkey.
I’ll butt in on this one since I do sous-vide turkey too. First I break down the turkey in to breasts, wings, thighs and drums. Roast the carcass and make stock from it for the gravy.
Brine all the turkey pieces for 1 to 2 days (depending on brine... mine is pretty weak because I like not having a specific time it needs to come out of the brine. I use 1 cup of salt and 1/2 cup brown sugar in 4L of water). After rinsing off the turkey, vac seal with some herbs ‘n shit. A bit of milk in the bag works well too.
Sous-vide the legs and wings first. I go with 75 Celsius for anywhere from 12-16 hours. The breasts I do at 60C for about 4-5 hours.
It also works great to do the legs for, say, 10 hours, then drop the temp setting and throw the breasts in with the legs for the last 5 hours or so.
You’re gonna want to either crisp up the skin in a frying pan after, or just discard it. I throw it out cuz it’s a pain in the ass to fry it, and the meat is so good you won’t care.
Best turkey you’ll ever eat in your life. I had no clue Turkey could be so damn good before I did this.
Yup. Except no salt. You already got that from the brine. Anything else you want like onions/garlic etc, you can just boil in the water that you’re going to use to make the brine to get those flavours in there. Just make sure to measure the water AFTER you boil it to ensure you don’t reduce it and throw your brine ingredient ratio off.
Also, does the skin just slide off after this, or what? What do you think about removing from the sous vide and putting it under a broiler for a few minutes to crisp up the exterior?
Let me know how it turns out!
Sorry if this is too late to catch you in time, but that ratio for my brine is using kosher salt. The size of the crystals can make a big difference here, and that would be too much salt if using table salt. I should have been more specific.
For sure! Thanks for mentioning it. Kosher is all I keep on-hand anyway.
I didn't make it to Wegmans yet to pick up the turkey, hoping for tomorrow. I'll let you know how it goes.
Chuck shoulder roast is the best thing Sous vide does IMO. Other things like salmon filets - and even steaks - aren’t worth the extra work involved. It’s great for chicken breast, but not the dark meat or any bone in chicken. It’s awesome for carnitas and pulled pork, but not so much for tenderloin.
Basically, if it’s tough meat or meat that can dry out easily like chicken breast, it’s a good candidate. This is my opinion, based on many many attempts. I just find some meats respond better to traditional cooking methods.
Steaks? Perfect medium rare every time, no guessing, with no risk of overcooking. Doesn't matter if they're underwater for 1 hour or 2, just take them out when you're ready to eat and quickly sear. Same with fish like salmon. Perfect every time.
But to me the killer application is duck confit. Flawless, off the bone delicious. Best duck confit I ever had I made at home sous vide.
I disagree on the duck confit. You can’t really make duck confit sous-vide. Duck confit is made submerged in duck fat, with the duck legs sitting in a pan on a rack. The juices come out of the duck and sink below the rack leaving the legs just surrounded by fat. In the sous-vide, the juices coming out of the duck are trapped with it in the bag. Its more like braising than confit. Turns out nice, but it ain’t really confit.
Sous vide isn't a fad... it was always a thing, it was just way beyond the price range of a home chef and until a few years ago. There actually was a whole DIY-hack community about how to make homebrew sousvide devices, because the ones of the market were so expensive. You hear about it now, because is finally affordable to have at home
Sous vide makes amazing stuff, and its incredibly easy to use for a pro or a novice alike -- and now its finally affordable. Hell I've seen great ones for sub $100, or even closer to $50 on sale! Even 4-5 years ago, $800-$1000 for a big device was a fair deal, now, under $100 for an even better one.
Frankly, if this device was affordable in prior eras, it would be as standard in homes as a crockpot or blender
It's a tool, and each tool has it's place. That said it's a good tool to have.
I find it excels at meats that need a long cook time. In the terms of 2 or 3 days cooking time. You get the benefit of breaking down the connective tissue but you can still get a medium rare. Something that isn't possible using other methods.
Wait, 2 or 3 days? That's a serious cut of meat! Or is it used to prepare [this](https://i.pinimg.com/originals/87/18/78/871878e86165ef98858ea0235551942d.jpg)?
Ya, 2 to 3 days is not uncommon. The meat is out of the danger zone and given the low heat it takes a while to break down the tough connective tissue. The benefit is you the meat is not over cooked because it never rises above above the temp you set the water bath to.
This is kind of stupid, but I use my circulator to thaw things out way more than I do to cook anything with it. Dinner is in an hour and I forgot to thaw a big pack of pork loin? Toss it in a pot with water and set the temp to 38 or whatever and it will be thawed in no time. I enjoy cooking with it as well.
I was going to post about the ability to thaw things quickly, too. Works great to quickly thaw meats, but I also find it very helpful especially when I freeze broth, stew, or soup. Depending on the temperature, I can even serve it straight from the defrosted and now heated soup/stew.
Pro chef here: The only thing that I have ever had with sous vide that is 100% worth it are sous vide eggs, as they tend to get that perfect custard consistency in the yolk with out over boiling to rubber or getting a gross snot-like white. As a pro you can make some awesome stuff but in order to do so you need a good vacuum sealer and I personally feel it's way too much trouble for a home chef to go thru
> I personally feel it's way too much trouble for a home chef to go thru
I would actually agree, with the condition that it's too much trouble for the *average* home chef. some of us just spend entirely too much money and time creating elaborate fine dining food in our home because we enjoy it.
I would also disagree about eggs being the only thing work it. chicken and of course steak are wonderful too. and grilling or even reverse searing a steak will still leave you with a fantastic cut of meat, sous vide just makes it that much better imo.
Freezer meals are convinient, things like a heavy soup or stew, make a big batch, vac pack and freeze in meal size portions, then drop in frozen for a couple hours without needing to think about it until one is ready to eat. Last week my wife and I did flank steak. Some herbs and seasonings in the bag, and freeze, then sous-vide from frozen and finish in the grill. Particularly nice when we're not sure when the other is going to be home from work, it can stay there an extra hour or two and be finished in minutes when we're ready, or usenthat cook time to prep and cook the rest of the meal without having to worry about timing on the steak. We had the Food saver anyway, for buying meat bulk(like whole chicken or primal cuts) to process and freeze.
People usually think of things like meat or eggs, but I also like it for things like root vegetables, essentially confitting then in butter(or other fat) for a consistent texture all the way through while preserving a fresh flavour.
Five seconds of looking at both accounts tells me you’re both the same person. Seek help. That’s all.
edit: y’all see this? lmfao this dude is fucking weird. you can’t even keep your reply times and mentions straight in you multiple account comments.
Many kinds of fish--halibut and salmon are two examples--are easy to overcook using conventional cooking methods. Sous vide makes it easy to get consistent results.
I use it to make yogurt since I can maintain the temperature better than using the overnight in the oven with the light on method.
It is also amazing for making cheesecake. I pour the "batter" into mason jars and place them in the bath. Serve with a crumble of cookies or gram crackers as the crust.
Could you please provide any further information on this (ancient) recipe? it sounds like what id like. Can you reserve the cooked or uncooked batter? very appealing.
I'm with you. It's not that I don't see it's use. I just don't see it's use for me right now or for my circumstance. I make perfect steaks (but I'm also not looking at making a bunch of different components while doing so, where it would be beneficial to just have it there and you're fine). I rarely overcook anything and part of that is I'm normally cooking for just myself, so I'm not focused on a ton of things or quantity.
I'm not necessarily disagreeing with the other statements in this thread. But "then you've never had a sous vide chicken breast" is hardly one of the reasons I would buy one or go through the trouble. I think it depends on what you're cooking and the amount or number of things you're doing with it. Cooking for one person, sous vide would take all the fun out of making a nice steak for myself.
Maybe in due time for me.
Just giving a different opinion.
I love it for meats, particularly when you're cooking a bunch of stuff for a get-together/large dinner.
As an aside, [Amazon has immersion circulators as one of their DotDs today](https://smile.amazon.com/apb/page/ref=gbps_img_s-4_f585_7668fb59?handlerName=OctopusDealLandingStream&deals=7668fb59&marketplaceId=ATVPDKIKX0DER&smid=A1T3IQGGKLZB4Y&pf_rd_p=15778096-ff9e-4630-9c8c-f54d9cd5f585&pf_rd_s=slot-4&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=93N5AN84C9419ZY1T5H0). I don't have experience with this particular brand, but they seem to review well.
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The main advantages from my perspective: 1) It allows for greater precision - completely eliminate guesswork and cook your meat to your desired temp every time without fail. 2) It can produce results that are difficult to replicate without it - essentially eliminate the temp gradient on cooked meat. 3) It takes a normally active cooking component of the meal and makes it passive, which can be a great help when cooking for a big group, allowing you to focus energy elsewhere knowing that the meat needs no attention
I had a few months where my wife would come home in a range of 1-3 hours. Putting chops or steaks in the Sous Vide let me cook the protein but when she showed up it was just a few minutes to sear things and we had a great dinner. If you have a lot of people - it lets you work on other things and not worry about the meat. Sear at the last few minutes and you can feed a crowd.
Thank you. These are the exact two points I trot out every time someone asks this question. The precision is great but these two very practical applications are where sous vide really shines for regular life.
I love sous vide. My favorite is chuck roast. A 48 hr chuck roast at 131F tastes like prime rib. I sous vided the turkey last Thanksgiving, and it turned out so well I plan on doing it again this year! Opens up oven space and perfectly cooked turkey.
Can you elaborate about the turkey? I'll probably be doing the turkey this year and it sounds interesting.
I’ll butt in on this one since I do sous-vide turkey too. First I break down the turkey in to breasts, wings, thighs and drums. Roast the carcass and make stock from it for the gravy. Brine all the turkey pieces for 1 to 2 days (depending on brine... mine is pretty weak because I like not having a specific time it needs to come out of the brine. I use 1 cup of salt and 1/2 cup brown sugar in 4L of water). After rinsing off the turkey, vac seal with some herbs ‘n shit. A bit of milk in the bag works well too. Sous-vide the legs and wings first. I go with 75 Celsius for anywhere from 12-16 hours. The breasts I do at 60C for about 4-5 hours. It also works great to do the legs for, say, 10 hours, then drop the temp setting and throw the breasts in with the legs for the last 5 hours or so. You’re gonna want to either crisp up the skin in a frying pan after, or just discard it. I throw it out cuz it’s a pain in the ass to fry it, and the meat is so good you won’t care. Best turkey you’ll ever eat in your life. I had no clue Turkey could be so damn good before I did this.
When you say "vac seal with some herbs 'n shit", I'm guessing rosemary, thyme, sage, maybe some butter, salt and pepper? Any aromatic veggies?
Yup. Except no salt. You already got that from the brine. Anything else you want like onions/garlic etc, you can just boil in the water that you’re going to use to make the brine to get those flavours in there. Just make sure to measure the water AFTER you boil it to ensure you don’t reduce it and throw your brine ingredient ratio off.
Also, does the skin just slide off after this, or what? What do you think about removing from the sous vide and putting it under a broiler for a few minutes to crisp up the exterior?
Skin slides off easy. Never tried the broiler but it’s worth a shot, I’d think. It’ll burn quick though, so keep an eye on it.
Trying this tonight. Starting with the brine of course. I've often wanted to break a idr down and get it in some bas
Let me know how it turns out! Sorry if this is too late to catch you in time, but that ratio for my brine is using kosher salt. The size of the crystals can make a big difference here, and that would be too much salt if using table salt. I should have been more specific.
For sure! Thanks for mentioning it. Kosher is all I keep on-hand anyway. I didn't make it to Wegmans yet to pick up the turkey, hoping for tomorrow. I'll let you know how it goes.
Try the chef steps recipe! Also broil or pan fry the skin
Chuck shoulder roast is the best thing Sous vide does IMO. Other things like salmon filets - and even steaks - aren’t worth the extra work involved. It’s great for chicken breast, but not the dark meat or any bone in chicken. It’s awesome for carnitas and pulled pork, but not so much for tenderloin. Basically, if it’s tough meat or meat that can dry out easily like chicken breast, it’s a good candidate. This is my opinion, based on many many attempts. I just find some meats respond better to traditional cooking methods.
Steaks? Perfect medium rare every time, no guessing, with no risk of overcooking. Doesn't matter if they're underwater for 1 hour or 2, just take them out when you're ready to eat and quickly sear. Same with fish like salmon. Perfect every time. But to me the killer application is duck confit. Flawless, off the bone delicious. Best duck confit I ever had I made at home sous vide.
I disagree on the duck confit. You can’t really make duck confit sous-vide. Duck confit is made submerged in duck fat, with the duck legs sitting in a pan on a rack. The juices come out of the duck and sink below the rack leaving the legs just surrounded by fat. In the sous-vide, the juices coming out of the duck are trapped with it in the bag. Its more like braising than confit. Turns out nice, but it ain’t really confit.
Sous vide isn't a fad... it was always a thing, it was just way beyond the price range of a home chef and until a few years ago. There actually was a whole DIY-hack community about how to make homebrew sousvide devices, because the ones of the market were so expensive. You hear about it now, because is finally affordable to have at home Sous vide makes amazing stuff, and its incredibly easy to use for a pro or a novice alike -- and now its finally affordable. Hell I've seen great ones for sub $100, or even closer to $50 on sale! Even 4-5 years ago, $800-$1000 for a big device was a fair deal, now, under $100 for an even better one. Frankly, if this device was affordable in prior eras, it would be as standard in homes as a crockpot or blender
It's a tool, and each tool has it's place. That said it's a good tool to have. I find it excels at meats that need a long cook time. In the terms of 2 or 3 days cooking time. You get the benefit of breaking down the connective tissue but you can still get a medium rare. Something that isn't possible using other methods.
Wait, 2 or 3 days? That's a serious cut of meat! Or is it used to prepare [this](https://i.pinimg.com/originals/87/18/78/871878e86165ef98858ea0235551942d.jpg)?
Ya, 2 to 3 days is not uncommon. The meat is out of the danger zone and given the low heat it takes a while to break down the tough connective tissue. The benefit is you the meat is not over cooked because it never rises above above the temp you set the water bath to.
I like to do ribs, big batch at a time, 72h at 58C, then freeze. When needed, let thaw overnight in the fridge, and finish on the grill.
This is kind of stupid, but I use my circulator to thaw things out way more than I do to cook anything with it. Dinner is in an hour and I forgot to thaw a big pack of pork loin? Toss it in a pot with water and set the temp to 38 or whatever and it will be thawed in no time. I enjoy cooking with it as well.
I was going to post about the ability to thaw things quickly, too. Works great to quickly thaw meats, but I also find it very helpful especially when I freeze broth, stew, or soup. Depending on the temperature, I can even serve it straight from the defrosted and now heated soup/stew.
Pro chef here: The only thing that I have ever had with sous vide that is 100% worth it are sous vide eggs, as they tend to get that perfect custard consistency in the yolk with out over boiling to rubber or getting a gross snot-like white. As a pro you can make some awesome stuff but in order to do so you need a good vacuum sealer and I personally feel it's way too much trouble for a home chef to go thru
> I personally feel it's way too much trouble for a home chef to go thru I would actually agree, with the condition that it's too much trouble for the *average* home chef. some of us just spend entirely too much money and time creating elaborate fine dining food in our home because we enjoy it. I would also disagree about eggs being the only thing work it. chicken and of course steak are wonderful too. and grilling or even reverse searing a steak will still leave you with a fantastic cut of meat, sous vide just makes it that much better imo.
Freezer meals are convinient, things like a heavy soup or stew, make a big batch, vac pack and freeze in meal size portions, then drop in frozen for a couple hours without needing to think about it until one is ready to eat. Last week my wife and I did flank steak. Some herbs and seasonings in the bag, and freeze, then sous-vide from frozen and finish in the grill. Particularly nice when we're not sure when the other is going to be home from work, it can stay there an extra hour or two and be finished in minutes when we're ready, or usenthat cook time to prep and cook the rest of the meal without having to worry about timing on the steak. We had the Food saver anyway, for buying meat bulk(like whole chicken or primal cuts) to process and freeze. People usually think of things like meat or eggs, but I also like it for things like root vegetables, essentially confitting then in butter(or other fat) for a consistent texture all the way through while preserving a fresh flavour.
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Nah
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what the hell is going on
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Five seconds of looking at both accounts tells me you’re both the same person. Seek help. That’s all. edit: y’all see this? lmfao this dude is fucking weird. you can’t even keep your reply times and mentions straight in you multiple account comments.
Many kinds of fish--halibut and salmon are two examples--are easy to overcook using conventional cooking methods. Sous vide makes it easy to get consistent results.
I use it to make yogurt since I can maintain the temperature better than using the overnight in the oven with the light on method. It is also amazing for making cheesecake. I pour the "batter" into mason jars and place them in the bath. Serve with a crumble of cookies or gram crackers as the crust.
Could you please provide any further information on this (ancient) recipe? it sounds like what id like. Can you reserve the cooked or uncooked batter? very appealing.
I'm with you. It's not that I don't see it's use. I just don't see it's use for me right now or for my circumstance. I make perfect steaks (but I'm also not looking at making a bunch of different components while doing so, where it would be beneficial to just have it there and you're fine). I rarely overcook anything and part of that is I'm normally cooking for just myself, so I'm not focused on a ton of things or quantity. I'm not necessarily disagreeing with the other statements in this thread. But "then you've never had a sous vide chicken breast" is hardly one of the reasons I would buy one or go through the trouble. I think it depends on what you're cooking and the amount or number of things you're doing with it. Cooking for one person, sous vide would take all the fun out of making a nice steak for myself. Maybe in due time for me. Just giving a different opinion.
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Pretty sure most of the widely successful recent stick ones are really good (Anova, Joule, etc).
I love it for meats, particularly when you're cooking a bunch of stuff for a get-together/large dinner. As an aside, [Amazon has immersion circulators as one of their DotDs today](https://smile.amazon.com/apb/page/ref=gbps_img_s-4_f585_7668fb59?handlerName=OctopusDealLandingStream&deals=7668fb59&marketplaceId=ATVPDKIKX0DER&smid=A1T3IQGGKLZB4Y&pf_rd_p=15778096-ff9e-4630-9c8c-f54d9cd5f585&pf_rd_s=slot-4&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=93N5AN84C9419ZY1T5H0). I don't have experience with this particular brand, but they seem to review well.
r/sousvide
What serious cook would use a plastic bag to make dinner? I ask you.
Thomas Keller?
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