SOUS VIDE WITH A BEER COOLER

[Triple Zero]

Just tried the second batch which was from--much cheaper--frozen steaks (which we thawed first). They turned out a bit more on the rare side of medium, which was good. But the quality of the meat was very obvious. I guess it only makes sense that freezing deteriorates the quality of meat. So if you're gonna try this experiment, get some good quality steaks, it's worth it.

These are gonna make wonderful sandwich filling tomorrow though

[Sir Squid Diddimus]

Hey, that's cool that it worked out

[Triple Zero]

Yeah I'm kind of impressed how easy it was The only fancy thing you need is a meat thermometer.

[BADGE OF HONOR]

How do I know how long to cook a steak/fish/basselope sous-vide?

Do what I do: Take this link, book mark it, love it. Douglas Baldwin, A Practical Guide to Sous-Vide Cooking. In fact, why are you even listening to me? Listen to him. This is the resource that will get you started, and then he's figured out safe cooking times for just about everything.

But how can it be safe to cook at such low temperatures?

Pasteurization, defined heat treating the food to reduce the number of vegetative pathogens to a safe level, is acheived with a balance of both temperature and time. This is where the Baldwin guide really shines - he provides table after table of the cooking times necessary at different temperatures for different foods to achieve pasteurization.

[Triple Zero]

Badge where'd you get that quote from? I've been meaning to look up a table of proper sous-vide temperatures, and that seems like a good place to start.

Also, pictures:



It's the piece of (cheaper) steak left over the next day, I made it into a sandwich with some slices of cucumber and mustard.

[BADGE OF HONOR]

http://forums.somethingawful.com/showthread.php?threadid=3289713 

(you have to be a member to read)

However, the thread lists these

http://amath.colorado.edu/~baldwind/sous-vide.html
http://forums.egullet.org/index.php?//topic/116617-sous-vide-recipes-techniques-equipment/
http://forums.egullet.org/index.php?/topic/116617-sous-vide-recipes-techniques-equipment/page__st__1740__p__1555277&#entry1555277
http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf

[BADGE OF HONOR]

Also,

- Pasteurizing avocados. Since you can maintain a low enough temperature to denature the enzymes without altering the flavor of the food, you can effectively pasteurize avocadoes to prevent them from browning. Place them in a water bath at 42-43C for at least 1 hour.

[Jasper]

Also,

- Pasteurizing avocados. Since you can maintain a low enough temperature to denature the enzymes without altering the flavor of the food, you can effectively pasteurize avocadoes to prevent them from browning. Place them in a water bath at 42-43C for at least 1 hour.

[Bruno]

I have to try this. I have a big styrofoam cooler that would be perfect.

I've done salmon sous vide in a 2 quart disposable/reusable Glad container. The salmon was  already in a vacuum sealed bag. I usually cook it at 125°F for 20 minutes, and it comes out great.

[East Coast Hustle]

sous vide is still fucking disgusting.

sous vide will always BE fucking disgusting.

all this thread proves is that plenty of people enjoy eating disgusting food.

I mean, there are entire cultures on this planet that enjoy lutefisk.

[Jasper]

I still haven't tried it, so the jury's out until I get a proper thermometer.

[Triple Zero]

sous vide is still fucking disgusting.

sous vide will always BE fucking disgusting.

Hey Suu, are you letting him get away with this??

[Sir Squid Diddimus]

 

[Suu]

sous vide is still fucking disgusting.

sous vide will always BE fucking disgusting.

Hey Suu, are you letting him get away with this??

[East Coast Hustle]