Cooking Sous Vide

Forum Topic: How do you store spheres from reverse spherification?

Sun, 19 May 2013 20:55:41 +0000

With a big and important party coming up I thought it would be good to make early preparations. I really want to impress my guests as well and was thinking about using fruit caviar with one of my dishes. I am pretty sure that I won’t have enough time to make all these right before the party so I will be using reverse spherification to make the caviar. What is the best way for me to store the spheres without them losing their best qualities?

Forum Topic: What is the difference between direct and reverse spherification?

Thu, 16 May 2013 15:44:36 +0000

Spheres are my next agenda on my modernist cooking list. I am not too sure about which method to use when making these. What is the difference between reverse spherification and direct spherification? Are there any advantages or disadvantages for each technique? Which process would you recommend I use for my first try? Sorry for all the questions I really want to get as much info as I can before trying it out.

Forum Topic: What do you make a whipped foam with?

Wed, 15 May 2013 14:25:01 +0000

Whipped foams have always been one of my favorite things when it comes to food. I’ve always wanted to try something more than just the classic whipped cream though. I am looking to try and make some flavored whipped foam, but I’m not sure I have what I need for it. What do you make whipped foam with? Is there any specific tool or equipment that I need to buy to get started making these?

Forum Topic: How much lecithin to make an air?

Wed, 15 May 2013 14:19:43 +0000

After trying without any success to make stable airs, I decided to try and add some lecithin to my recipe. I know this is a strong product so I tried not to add too much. The thing is, it doesn’t really seem to help at all. I’d like to know how much lecithin exactly I should be putting into my liquid to get some nice light air that will hold. Thanks in advance!

Forum Topic: What are some ways to make a foam besides a whipping siphon?

Tue, 14 May 2013 14:36:44 +0000

Just wondering if there is any other way for me to create foam without having to use a whipping siphon? Being relatively new to modernist cooking, I have not really invested in all the equipment needed for making some dishes. Mostly I’ve used whatever equipment I already have on hand. Since starting out with foams, I’ve noticed that a lot of instructions will tell you to use a whipping siphon. I don’t really want to buy something worth $100 or more, especially when I’m just starting out.

Forum Topic: What is the difference between airs, bubbles, froths and other foams?

Mon, 13 May 2013 19:42:16 +0000

Hi! I was really glad to come across this website since I am just starting out with modernist cooking. After doing some self studying on the methods and techniques I’ve gotten to a section on foams. I’m a bit confused as to the difference between airs, froths, bubbles and more. I’ve always been under the notion that it was one and the same thing. How can I differentiate airs, bubbles, froths and other foams from each other?

Forum Topic: How much lecithin in a dressing?

Mon, 13 May 2013 14:59:50 +0000

My store bought dressings never seem to separate like my home made ones. I did a bit of research and found out that lecithin can help keep my dressings together. I bought some and tried using it but I didn’t exactly get the results I wanted. Instead of something well bonded but still flowing, I got a really thick dressing that could pretty much hold its shape. I think I may have used too much, but I’m not sure exactly how much is needed to get it to be right. Would anyone know how much lecithin to use?

Forum Topic: How to Make Modernist Vinaigrette?

Fri, 10 May 2013 15:19:03 +0000

I recently had dinner at a fancy restaurant that practices modernist cooking. I was served a salad that used vinaigrette for its dressing, but it was nothing like the traditional ones I’ve had before. Other than tasting amazing, I was really impressed with the way the vinaigrette just held together. Even after being set out for a while I couldn’t see any of the ingredients separating. This just made it easy to use and even tastier because all the ingredients were perfectly blended together the whole time. I am hosting a party and would love to serve a salad with vinaigrette that I do not have to keep shaking every so often just to keep it together. Any ideas or tips on how to make modernist vinaigrette?

Forum Topic: Why do most molecular recipes use weight?

Fri, 10 May 2013 13:02:31 +0000

I've gone through several different recipes for molecular recipes and found that most of the ingredients have measurements in weight. Does it make a difference if it is measured by volume instead of weight? Will my recipe fail if I do not measure out my ingredients with weight and do I need to follow these measurements strictly?

Forum Topic: What is dispersion and hydration?

Thu, 09 May 2013 20:12:50 +0000

Dispersion and hydration are two terms that I always come across in many modern cooking websites, forums and even recipes. It seems to me that these are some important concepts to understand. I’m not really a big fan of physics and need a refresher on the meanings of both. Can you please explain what dispersion and hydration is when it comes to modernist cooking?

Forum Topic: Are modernist chemicals safe to eat?

Thu, 09 May 2013 15:40:55 +0000

As I was going through many of the recipes, I’ve noticed that many of these use chemicals in them. I’m worried about having to put in non-natural things in the food I cook, especially chemicals. Are these safe to eat and do they really need to be used?

Forum Topic: torch basting wipe

Sun, 05 May 2013 16:24:55 +0000

For better torch basting of lean meats and poultry, I am using a wipe of half Karo syrup (for the simple sugars needed for the Maillard reaction), and grapeseed oil. It seems to be working well. Does anyone have any knowledge or experience to improve or enhance this wipe?

Forum Topic: New Kit on the Block

Wed, 01 May 2013 12:40:16 +0000

Ther's a new piece of kit due on the market soon. It's called the Nomiku and looks interesting. Here's some specs from their site:-

The Nomiku is a compact and powerful immersion circulator for home cooks.
SHIPPING EXPECTED SOON. We will charge $1 now and $358 on shipping the Nomiku.

Heater output: 750 Watts.
Circulation rate: 10 L/min.
Temperature accuracy: 0.2° C.
Temperature stability: 0.1 C.
Display: 1.3" full color OLED.
Minimum water height: 4 inches.
Live switching between Celsius and Fahrenheit.
Separate 120V (US + Canada) and 220V versions (the 220V version will work with 220V-240V)

More info on the site at:- http://shop.nomiku.com/

Be nice to hear some reviews once it starts shipping.

Forum Topic: ice bath chilling?

Sat, 27 Apr 2013 19:22:32 +0000

Is ice bath chilling mandatory for sv cooked food before putting into freezer if freezer is very efficient and rapidly freezes food?

Forum Topic: vacuum sealing moist foods

Sat, 27 Apr 2013 18:02:36 +0000

I have had success vacuum sealing moist foods by first putting it in a pleat (not zipper) closing plastic bag,sealing that bag by folding over the top and almost sealing it with tape. then placing that bag at the bottom of the vacuum sealer bag.The amount of moisture that leaks out of the inner bag from the small remaking gap, is inconsequential and doesn't reach the vacuum seal. Notice I said moist foods not wet.

How-To Answer: Skirt Steak

Sun, 27 Jan 2013 13:33:26 +0000

Yep, very similar to a flank steak.

How-To Question: Skirt Steak

Sat, 26 Jan 2013 10:29:48 +0000

what are the cooking times for skirt steak are they the same as flank steak

How-To Question: Chicken

Sat, 19 Jan 2013 15:26:25 +0000

Can I sous vide my chicken, then put it in the fridge or freezer to make chicken marsala later on

How-To Answer: Cornish Game Hens,

Sun, 30 Dec 2012 18:44:17 +0000

This is on my list of things to try. I plan to first spatchcock the birds (use kitchen shears to remove the backbone by cutting along both sides, then flattening the bird), then will cook them the same way as squab or other similarly-sized birds. Have to be careful that sharp bone ends don't puncture the bag - maybe put a layer of parchment under the backbone area before sealing.

I was told by the executive chef at the Ahwahnee Hotel in Yosemite National Park in California (whose s-v squab breast I had just enjoyed) that he cooks squab breast at 138F for 30 minutes per inch of thickness. Thomas Keller also states a temperature near 139 - 141F for 30 minutes, but recommends a higher temperature (68C / 154F) for 2 hours for squab legs.

For whole Cornish game hen, I would probably go somewhere in-between, say 145 - 150F for 1 - 2 hours. If you cook only the breast, then I'd follow the same as for squab.

Let us know how it turns out.

How-To Question: Cornish Game Hens,

Sat, 22 Dec 2012 21:04:22 +0000

I haven't tried Cornish Game Hens, can anyone hep?

Article: Sous Vide Recipes: Sous Vide Shrimp and Pumpkin Soup Recipe

Tue, 18 Dec 2012 19:37:25 +0000

While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Pork Chops with Mojo Sauce Recipe

Tue, 18 Dec 2012 19:35:04 +0000

Mojo sauce is a traditional Cuban sauce often used for marinating pork. It often uses sour orange juice but we substitute 1/2 normal orange juice and 1/2 lime juice. We use the mojo as a mop as we grill the pork chops to add flavor to them. Sous Vide Recipes: Read the entire entry...

How-To Answer: Bone in, frozen rib roast

Thu, 06 Dec 2012 16:00:26 +0000

Hi Tom. A rib roast can definitely be cooked sous vide with the bones on.

Depending on the size of it, I wouldn't suggest doing it frozen. Once the food starts to get large the amount of time it takes to go unfreeze and cook starts to become very large. For instance, at just 3" / 76 mm thickness it takes an extra 1.5 hours to heat to temperature from the freezer.

I hope that helps some.

Thanks.

How-To Answer: Am looking for the best Butane Torch to incorporate into Sous Vide cooking. Any suggestions?

Sat, 01 Dec 2012 23:26:26 +0000

I bought two different Butane torches, but, after seeing the PBS "Cooks Country" episode on sous vide cooking, have I primarily used their recommended browning technique.

They got some butter foaming hot in a stove top skillet and browned the sides and edges at 10-20 seconds holding two steaks on edge with tongs. Each surface was placed, then lifted to get more butter underneath, then replaced. It's a very fast and efficient crusting method, leaving a thick, crunchy coating on fish, meat and fowl.

How-To Question: Bone in, frozen rib roast

Fri, 23 Nov 2012 17:45:10 +0000

Can a rib roast be Sous Vided with the bones on and if frozen how much more time is needed to cook it properly?

How-To Answer: smelly cod sous vide

Thu, 20 Sep 2012 17:55:35 +0000

I have cooked fish sous vide and have never found that the fish smelled " fishy". I have done salmon, black cod and regular cod this way. Sounds as though the fish wasn't very fresh. Did you eat it? If yes, did you suffer any adverse effects?

How-To Question: smelly cod sous vide

Thu, 20 Sep 2012 17:12:45 +0000

When we received our cod at an outdoor patio we were instantly besieged by flies and had to go inside. The waiter said this was normal. The restaurant manager said that because it was cooked sous vide the juices were concentrated and that's why it smelled so fishy. Does this make sense?

How-To Answer: Trader Joe's vacuum packed meats

Mon, 17 Sep 2012 20:25:00 +0000

I've used TJs and Costco's premarinated meats as well, but I take them out of the packaging they come in and reseal them in my own vac bags before throwing them into the water. I'm not sure the packaging they come in is heat safe.

How-To Answer: Trader Joe's vacuum packed meats

Mon, 17 Sep 2012 19:26:28 +0000

I've used vacuum-packed packages of various chicken and fish preparations from both Trader Joe's and Costco with results that made my family happy. I'd highly recommend trying it.

How-To Question: Trader Joe's vacuum packed meats

Mon, 17 Sep 2012 18:48:08 +0000

Does anybody have any experience with simply taking the pre-vacuumed packages of marinated meat for use directly into a sous vide?

Article: Sous Vide Recipes: Sous Vide Malted Milk Shake Ice Cream Recipe

Thu, 13 Sep 2012 11:25:31 +0000

Matt Zadorozny is my sous vide guru. I recently spent a few hours with him at his home on Nantucket Island, talking a blue streak while he prepped 50 pounds of mushrooms for his sister's wedding. Matt has worked in some of the finest kitchens in New York, including Per Se and WD 50, where sous vide cooking is part of the daily routine. He has his own immersion circulator and chamber vacuum sealer (I'm envious), and his passion for the technique is contagious. Matt has been very generous in sharing his extensive knowledge of cooking times and temperatures with me, and we're delighted to have him collaborate with us. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Fingerling Potato Salad Recipe

Sun, 09 Sep 2012 13:03:52 +0000

This is a unique mustard-vinegar potato salad which has a tartness not found in the typical mayonnaise based potato salads. The vinegar also helps this dish to complement fattier main courses like ribeye or duck breast. The sous vide potatoes turn out nice and tender and always perfectly cooked. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Bourbon BBQ Pulled Pork Recipe

Sat, 08 Sep 2012 11:38:42 +0000

Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Lamb Curry Recipe

Sat, 01 Sep 2012 18:59:20 +0000

This is a classic curry featuring sous vide boneless leg of lamb. It can also be used with chicken or pork. Serve it with rice and bread to soak up sauce and maybe a crisp salad to offset the richness of the curry. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Chicken Thighs with Orange Mint Glaze Recipe

Wed, 29 Aug 2012 20:16:32 +0000

These sous vide chicken thighs have a great combination of sweet, spicy, and minty flavors. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide "Baked" Apples with Apple Drizzle Syrup and Nut Garnish Recipe

Thu, 23 Aug 2012 20:38:42 +0000

Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round.

Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Lobster Recipe

Thu, 23 Aug 2012 20:19:32 +0000

Grilled lobster is a great meal to make during the summer. It's nice and light and goes great with grilled corn on the cob, clam chowder, and french fries. The lobsters can be cooked with sous vide ahead of time, quickly chilled, and them held until you are ready to grill them. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Salmon Recipe With Cucumber-Dill Salad

Mon, 20 Aug 2012 16:34:18 +0000

Sous vide salmon is a classic recipe and here we complement it with a cucumber and dill salad. The balsamic vinegar will give it some extra sweetness and tartness while still allowing the salmon to shine through Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Leek Salad

Tue, 14 Aug 2012 19:49:17 +0000

This sous vide leek salad is great as a starting or side course for a poached fish or roasted chicken. Cooking the leeks in the sous vide bath renders them very tender and mild. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Shrimp Pomodoro Linguine Recipe

Tue, 07 Aug 2012 18:01:41 +0000

Simple and light is the key now that summer is in full swing and the gardens are putting out tons of fresh vegetables. This pomodoro sauce is a very fast sauce to make and makes great use of the fresh tomatoes from the garden. It really highlights the flavor of the tomatoes and herbs in it. Here I pair it with sous vide shrimp but it also goes great with chicken. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Mahi Mahi with Corn Salad Recipe

Mon, 06 Aug 2012 21:32:29 +0000

Mahi Mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing. Sous Vide Recipes: Read the entire entry...

How-To Question: Trout

Sun, 05 Aug 2012 16:21:14 +0000

Can trout be cooked with skin and bones.

Article: Sous Vide Recipes: Bourbon Glazed Sous Vide Pork Tenderloin

Fri, 03 Aug 2012 15:24:46 +0000

My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor. Sous Vide Recipes: Read the entire entry...

Article: Sous Vide Recipes: Sous Vide Flank Steak Recipe with Tomatillo Salsa

Tue, 31 Jul 2012 19:42:49 +0000

Sous vide flank steak can be a great low cost meal. Flank steak is becoming more expensive as it increases in popularity but you can still find good deals on it sometimes. Sous Vide Recipes: Read the entire entry...

How-To Answer: time of cooking

Thu, 14 Jun 2012 06:40:07 +0000

You must understand what sous-vide is about, the differences between tender and tough cuts, that times to reach temperature depend on shape and width (and that there are tables for these), and that times and temperatures also depend on the security you want (how much patogens are killled).

Then go search for decent recipes, one that gives a broad range without explaining why is not a good one.