Sous Vide Talk -

[JY's Tampon]

I'm new to using a sous vide and thought I would get your thoughts/tips. Here's what I've found so far.

1. Invest in an actual vacuum sealing system. I first tried a hand pump vacuum system with specialized reusable bags and the seal sucked and the bags were hard to clean and maintain.
2. Get the square rubbermaid bin. It was a pain in the ass to clip the bags on the side of a round pot.
3. If you have to time it's great for reheating.
4. I like my beef blue rare to rare and I've finally be able to get it just right at home. Burgers are great with the sous vide. 1.5 hours in the bath and 1 minute each side on a hot skillet.

Here are some of the issues I've had.

1. Chicken breasts come out great but need a way to brown to add texture without drying it out. I do them a 141 fahrenheit and they come out perfectly moist. The problem is that they are plumped up and It's hard to get an even browning with a pan. I've tried a small propane torch but it doesn't seem to get hot enough. I currently don't a an outdoor gas grill that me be another option.

What do you like to sous vide? What tips do you have?

 

[Arminius]

Don't waste your money with 1 and 2, when ziplocks bags and a pot work fine. Make sure to use the water displacement method to remove any air from your bags, and as long as the meat stays submerged it will cook. While putting in too much or having it pushed up against the sides can lead to raw spots.

The only real issue I have with sous vide'ing is that it takes time (atleast an hour for most things). If you can plan ahead though this isn't too much of an issue and you can make some excellent meals, especially if you usually have issues with cooking meats.

Also a note to remember is that steak might not look the same internally as they would if you cooked the normal way. A rare won't be as pink inside and can wind up more brown, even though it is cooked to 133°.

A quick sear on each side, after you take your food out will brown it up and lock in the juices. Duck breast is one of my favorite things to make, a quick sear before it goes in the bag, add some garlic and thyme, then one more sear after and it's perfect.

 

[SmileyTimeDayCare]

You don't need to vacuum seal unless you are completely submerging the bag. As @Arminius said just use displacement to get the air out and you'll be fine.

I highly recommend sealing your vessel as best as you can especially if you are doing longer cooks(reduces evaporation and increases efficiency). I generally use one of my pots because my machine doesn't have much difficulty attaching to them. I might get a plastic container in the future just for ease of use.

Biggest tip is: Remember sous vide isn't just for meat. Eggs and vegetables can be done really well in a water bath. You can really dial in the level of firmness you get with hardboiled/softboiled eggs and vegetables won't take on additional water when cooking so you get much better flavor.

Mashed potatoes are a great example. If I'm just doing them for me and the lady I'll do them sous vide. You can mash them in the bag and just clip the corner to pipe them out. They cook with the herbs, spices, and fats you put in the bag so the flavors really blend well and there's no watery taste they might pick up since you aren't boiling.

SeriousEats has a lot of good info when it comes to sous vide.

I'm actually about five hours into a twelve hour london broil cook. 12-24 hours at 132F and that shit comes out more tender than filet. Serving with stew style carrots, potatoes, celery for a kind of deconstructed beef stew.

 

[JY's Tampon]

I'm actually about five hours into a twelve hour london broil cook. 12-24 hours at 132F and that shit comes out more tender than filet. Serving with stew style carrots, potatoes, celery for a kind of deconstructed beef stew.

All in one bag?

 

[Arminius]

All in one bag?

You want it to be separate, because raw spots can form if the meat is pressed up against anything and doesn't cook evenly.

 

[TransNig]

XENOESTROGENS

 

[BarberFerdinand]

I tried it with chicken breast and wasn't satisfied. Came out kind of rubbery.

 

[JY's Tampon]

I tried it with chicken breast and wasn't satisfied. Came out kind of rubbery.

I thought the inside was perfect but I just need a way to add some texture to the outside.

 

[Ndnd]

As others have already said, don't bother with vacuum sealers. Ziploc freezer bags work perfectly well with the immersion technique. Honestly, we use any container that'll fit. We have one of those clear Rubbermaid bins now, but in the past we've used old coolers or a 5 gallon Home Depot bucket for larger cooks (i.e. bone in leg of lamb).

I thought the inside was perfect but I just need a way to add some texture to the outside.

Have you tried broiling the chicken breast in the oven? I don't know exactly how high my oven goes, I just use the broil "High" setting and it adds a bit of colour nicely. It should only take a minute or two. It might also help to pat the chicken breasts dry with some paper towel right after you remove them from the bag, and baste the skin with a bit of butter or oil and salt before you pop it into the oven.