Anyone do any sous vide cooking?
I had never heard of this, so I looked it up. I'm still confused. Have you cooked anything with it yet?
I received the Anova stick last Xmas. Love it! We took the sous vide cooking class at ICE in the city, Teacher was wonderful and it taught us many uses we never would have realized on our own. We cook our food in a cooler when using it, we find cooler to be a convenient bucket. Also Check out Lifehacker "Will it Sous Vide" http://lifehacker.com/tag/will-it-sous-vide Bon apetit!
a chef at a F&W festival event we went to cooked chicken breast like this and it was fantastic. The juiciest I've ever tasted.
I did end up making a steak last night. Took about two hours. It was probably the best steak I've ever personally cooked. When I took it out of the water bath, the steak was cooked perfectly to a medium-rare - edge to edge. If you sliced it, the color of the steak was completely uniform. Then you sear it in a hot pan for a few minutes to get a crust on it.
Delicious - I still have half in the fridge, unseared, so I have to figure out the best way to re-heat.
drummerboy said:
I did end up making a steak last night. Took about two hours. It was probably the best steak I've ever personally cooked. When I took it out of the water bath, the steak was cooked perfectly to a medium-rare - edge to edge. If you sliced it, the color of the steak was completely uniform. Then you sear it in a hot pan for a few minutes to get a crust on it.
Delicious - I still have half in the fridge, unseared, so I have to figure out the best way to re-heat.
I think if you let it come to room temperature and then seared it you would be fine.
Great. I haven't even unpacked my Instant Pot and now I have to go buy an Anova stick.
good idea.... I'll try the least interventionist approach first.
mrincredible said:
drummerboy said:
I did end up making a steak last night. Took about two hours. It was probably the best steak I've ever personally cooked. When I took it out of the water bath, the steak was cooked perfectly to a medium-rare - edge to edge. If you sliced it, the color of the steak was completely uniform. Then you sear it in a hot pan for a few minutes to get a crust on it.
Delicious - I still have half in the fridge, unseared, so I have to figure out the best way to re-heat.
I think if you let it come to room temperature and then seared it you would be fine.
Be very cognizant of time and temperatures. Sous Vide is the perfect medium for harmful bacteria to multiply.
Resurrecting this thread now that I have a sous vide stick (Wancle). So far have made flank steak, shrimp and poached eggs - all excellent. Anyone have any favorite cookbooks or websites for recipes? I like the Food Lab at the Serious Eats site, but was wondering if others have found good sources for recipes?
poached eggs? hmmm. I love poached eggs. I'll have to look up that recipe. Don't they come out smushed though, from being in a bag?
I've got Modernist Cuisine at Home for a cookbook and it's pretty good - especially for a first timer. It covers more than sous vide though.
ETA: oh, I see. No bag. http://www.seriouseats.com/201...
Sous vide duck legs... something you can make at home that is at least as good as restaurant confits. Just takes a long time but the outcome is stunning. Make a large batch and you can save them for later like overpriced confit duck legs you find in gourmet stores!
Do you finish the duck legs in cast iron to crisp the skin? I suppose I could look up a recipe but curious about how you've done it. Oh, to be able to make Thai Duck Salad whenever I want some....
yellowgato said:
Sous vide duck legs... something you can make at home that is at least as good as restaurant confits. Just takes a long time but the outcome is stunning. Make a large batch and you can save them for later like overpriced confit duck legs you find in gourmet stores!
I looked up a recipe and the one I found had a browning step at the end.
I was just thinking today I need to sous vide something. This sounds promising.
The recipe I saw calls for 1/2 cup duck fat. Is that generally available? I'm not much of a duck maven.
finnegan said:
Do you finish the duck legs in cast iron to crisp the skin? I suppose I could look up a recipe but curious about how you've done it. Oh, to be able to make Thai Duck Salad whenever I want some....
yellowgato said:
Sous vide duck legs... something you can make at home that is at least as good as restaurant confits. Just takes a long time but the outcome is stunning. Make a large batch and you can save them for later like overpriced confit duck legs you find in gourmet stores!
Have definitely seen duck fat for sale...think at King's in SH from D'Artagnan. While you're at it, whip up duck fat fries....mmmmmmm.
I was thinking of going to that King's anyway (to find boxed Tabouleh mix - can't find it anywhere else.) maybe I'll get some duck. They probably sell the legs there too.
Better bring large bills.
HudsonBlue said:
Have definitely seen duck fat for sale...think at King's in SH from D'Artagnan. While you're at it, whip up duck fat fries....mmmmmmm.
Found frozen duck legs at that new-ish Asian supermarket in Springfield - Golden Valley?
I didn't use duck fat... I think that's to help preserve duck confit back in the day. But if you keep the cooked duck legs in the original sous vide pouch and freeze/refrigerate quickly after sous vide-ing it should keep.
To get the crispy skin, really it's just searing for a couple of minutes in a frying pan. Super easy. The crispy brown skin with tender juicy dark duck meat is stunning. Serve it over moist risotto or a side of pasta with wild mushrooms and/or asparagus with some cream. Even better... fry up a duck egg to throw over the pasta... duck egg yolks tend to remain moist better than chicken egg while the whites singe and crisp up in a hot pan. The oozing of yolk over the pasta works great.. almost like a sauce. You can literally scoop the duck with just a fork... that's what the sous vide does. It will blow any dinner party away,
cool. That place is out of my way, but I've been meaning to go back.
I read in some recipe the need for duck fat depends on what kind of duck you have (and how fatty it is.)
The duck legs i bought were generally pretty fatty. After sous vide-ing the legs you can see a pool of fat in the pouch. I did add a small slice of butter in the pounce though. Saved a little of the fat for crisping the legs.
Finally getting the hang of using the sous vide stick! On Sunday, while my spouse prepped some steak for dinner, we also cooked 1) mushrooms, for a balsamic/mushroom sauce to go with the steak, 2)chicken breasts, which I used for chicken katsu later in the week, and mozzarella-stuffed turkey meatballs, which I will prep for dinner tonight. If you have the time on the weekend to pre-cook things in the sous vide while the water is hot, reheating/prepping them for later in the week becomes so much easier.
I am going to track down duck legs this weekend!
you made all those with the stick?
What stick do you have? I have an Anova (I think that's the name).
finnegan said:
Finally getting the hang of using the sous vide stick! On Sunday, while my spouse prepped some steak for dinner, we also cooked 1) mushrooms, for a balsamic/mushroom sauce to go with the steak, 2)chicken breasts, which I used for chicken katsu later in the week, and mozzarella-stuffed turkey meatballs, which I will prep for dinner tonight. If you have the time on the weekend to pre-cook things in the sous vide while the water is hot, reheating/prepping them for later in the week becomes so much easier.
I am going to track down duck legs this weekend!
Actually the brand we have is Wancle. (but I am not sure brand matters much...)
More relevant I think is the cookbook we are using: https://smile.amazon.com/Sous-...
The recipes are a little fussy, but several have been quite good!
Tried sous vide rack of lamb. Wow... after cooking for so decades, this is like a whole new dimension.
Lamb is another tough meat which is perhaps easier than duck. But have always found it hard to have consistency in cooking a whole rack on the grill - leave it as a whole rack and it's hard to have a consistent medium rare/rare inside; cut them into chops and you can quickly overcook without having the desired char. If you pre-cut some of the rack into different pouches, and after sous-vide-ing it, throw the pieces on a very hot grill, the sear/char combined with the perfectly pink insides is exactly what I love for lamb chops!
I'm working with this cookbook, plus online recipes:
https://www.amazon.com/Moderni...
I got it as a gift, along with the stick. It covers more than sous vide though. It's where I learned the sodium citrate trick for melting cheese.
finnegan said:
Actually the brand we have is Wancle. (but I am not sure brand matters much...)
More relevant I think is the cookbook we are using: https://smile.amazon.com/Sous-...
The recipes are a little fussy, but several have been quite good!
if anyone is put off to trying sous vide cooking because of the price, you can get started now for under $100.
Rentals
Sponsored Business
Promote your business here - Businesses get highlighted throughout the site and you can add a deal.
Advertisement
I went to the site for the stick's manufacturer, ANOVA, but I'm not crazy about it.
I thought I'd make a steak tonight, though if I start now it might not be ready for hours.