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Old 08-10-2012, 05:56 PM   #1
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Store sealed product direct to sous vide?

I covet getting a sous vide but I know it won't be any time soon. (I'm between houses.) I guess if you have a sous vide then by definition you're the chef who has everything, since I can't imagine getting one if you're lacking any kitchen essentials. As I daydream about my future sous vide I'm intrigued by ideas.

There are a few products I've seen at Trader Joe's although I imagine they are available at many markets.

1.) Boneless beef rib eye steak, tightly sealed in the kind of bag I think is essentially same as used for sous vide. It is so tightly sealed there is only the slightest amount of air bubbles and I can't imagine anybody sealing their own and getting any more air out. They're sold refrigerated not frozen. Would this be suitable for sous vide?

2.) Any of several varieties of fish (salmon, and a selection of various white fish fillets) usually sold about two servings per bag, similar to above but frozen. (I imagine you would thaw them before putting in the sous vide's hot water.) Would this be suitable for sous vide?

Both have adhesive labels and they don't look like there is any way to get them off, I don't know if they'd come off in the sous vide or not. Would this be a problem?

It seems to me that products already sealed in compatible packaging would be ideal for sous vide, would just eliminate one step.

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Old 08-10-2012, 09:36 PM   #2
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i think you're on to something greg.

i mean as far as the way they sell "boil in bag" veggies, but for meats.

i'd wonder about the safety of the plastics used for freezing meats if i were to cook in them, otherwise.
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Old 08-10-2012, 11:13 PM   #3
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Originally Posted by buckytom View Post
i mean as far as the way they sell "boil in bag" veggies, but for meats.

i'd wonder about the safety of the plastics used for freezing meats if i were to cook in them, otherwise.
Trader Joe's says use them or freeze them by X date.

I'll agree that we know nothing about the plastics used, but do we know that much about vacuum seal bags?

It turns out it's not that simple. I'm still researching but I found an interesting blog post. You can draw your own conclusions. My conclusion: this needs more research
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Old 06-16-2013, 07:21 PM   #4
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Originally Posted by Greg Who Cooks View Post
I covet getting a sous vide but I know it won't be any time soon. (I'm between houses.) I guess if you have a sous vide then by definition you're the chef who has everything, since I can't imagine getting one if you're lacking any kitchen essentials.
OMG!!! OMG!!! OMG!!! I ordered it TODAY!!!

Quote:


SousVide Supreme™ Demi 11-Liter Water Oven Starter Kit

This starter kit has everything you need to start cooking sous vide, including the SousVide Supreme" Demi water oven, vacuum sealer (10 pouch count), and the Easy Sous Vide cookbook. Sous vide cooking involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precise and constant temperature. The SousVide Supreme" Demi is the world's first water oven designed specifically to bring the extraordinary sous vide cooking method into the home kitchen. Simple digital push-button controls let you cook meals to perfection with maximum flavor and nutrition. This 11-liter water oven can cook up to twenty 4-oz. portions of food and features a tight-fitting lid to contain steam, precise temperature control adjustment (1° F increments), and rack for easy positioning of cooking pouches. Stainless steel exterior with nonstick interior for easy cleanup. 850 watts. Dimensions: 11.4" H x 11.5" W x 14.2" L. CUL listed. Imported. One-year warranty. Model# SVS10LS.
I had to special order it at Bed, Bath and Beyond (although you can order it online) so that I could use one of their 20% off coupons, plus they gave me free shipping (and I asked to deliver it to the store--5 minute drive from here, so that I wouldn't have to wait around for the truck) and the final price including tax is $436! They said it could take up to two weeks but it would probably come in before next weekend.

I'm pretty sure this is the top of the line model from the company that invented home kitchen sous vide!

You know how long I've wanted a sous vide (see the date on the OP). I can't believe it but it's finally on its way!!!
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Old 06-16-2013, 08:11 PM   #5
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No, don't cook in the bags they are sold in. To cook a stk you should season it frist then brown it quickly the place it in the sous vide after sealing in a clean bag.
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Old 06-16-2013, 08:18 PM   #6
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Originally Posted by salt and pepper View Post
No, don't cook in the bags they are sold in. To cook a stk you should season it frist then brown it quickly the place it in the sous vide after sealing in a clean bag.
I also heard it the opposite. That you sous vide it first then a quick sear.

Who was the member here who reported his SV process?
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Old 06-16-2013, 08:35 PM   #7
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I also heard it the opposite. That you sous vide it first then a quick sear.

Who was the member here who reported his SV process?
The whole idea is to keep it at the holding temp and not have to cook it any more then the serving temp ( say 130 degrees for a rib eye). Then it goes directly on a serving plate.
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Old 06-16-2013, 08:57 PM   #8
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The whole idea is to keep it at the holding temp and not have to cook it any more then the serving temp ( say 130 degrees for a rib eye). Then it goes directly on a serving plate.
I get that. I remember this old thread (there are others) where Rob Babcock got a SV machine and shared a lot of info with us. Check out this thread on burgers. This is what I remembered and is why I posted that the opposite process to yours was also possible.

Hamburger cooked sous vide (with pics)

I suppose either way would work. I imagine if you did two steaks or burgers at the same time, one seared first and one after SV then compared the two. It seems to me the pre-seared meat would be diffeent from a freshly seared one. Just my imagination at work.
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Old 06-17-2013, 05:52 PM   #9
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Originally Posted by Greg Who Cooks View Post
OMG!!! OMG!!! OMG!!! I ordered it TODAY!!!

You know how long I've wanted a sous vide (see the date on the OP). I can't believe it but it's finally on its way!!!
I ordered mine yesterday.

If it works out and I am sure it will I plan to also order a Polyscience Sous Vide to do larger batches of food at a different temp.
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Old 06-19-2013, 09:06 PM   #10
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OMG!!! OMG!!! OMG!!! I got it TODAY!!!

I picked it up late morning but I had lots of shopping to do (I'm moving into my new home) so I didn't get it unpacked until about an hour ago. One of my stops was to pick up some rib eye steaks at Trader Joe's. See the OP, the experiment I suggested almost two years ago I'm doing tonight!

My SVS10LS didn't come with a quick start guide but it came with two DVDs, one of them with a quick start video (perhaps 4-5 minutes, and other stuff on the DVD I haven't watched yet). In the QS video they demonstrate cooking chicken, and cooking beef.

They suggest seasoning before cooking, but my proposed experiment was to discover if you could go TJ --> Sous Vide --> done, without breaking the seal. They commented that storage bags may not be appropriate for sous vide cooking. I'm offering my body up to science, and besides, one time won't kill me, and anyway I don't want to unpack the vacuum sealer and read the manual and yada yada...

The QS video suggests for steaks to either sear one side, after cooking, (choose your method) or quickly saute one side in foaming butter. Or you can use a propane torch, I have the torch they used in the video, you can get it at BBB, but in the current state of my household there is no hope of finding the torch tonight. (Their statement to brown just one side suggests it's for appearance... ???)

Another point brought up in the video is that thickness is more important than cooking time. In the video they said you could bring it up to temperature (and minimum time) and then just let it sit until you feel like serving it. (You might want to reduce the temperature if you're considering 24 hour cooking periods.)

I didn't really research this subject all that much. I had more "covet" than "want to know" in me when I decided to get the sous vide. I think I'll be happy with my "water oven" (as they are sometimes referred) no matter what it's good for, I'll find out what the best recipes are.

I'm totally fascinated by the idea that this is high end gourmet professional cooking being introduced into the cooking enthusiast amateur chef regime which is what I consider myself, an "amateur chef." The price of admission is just a bit over $400 so it's not really super expensive. (PPT, what did you pay and where did you get it?)

So tonight I'm cooking my TJ rib eye steak at the recommended 134 degrees F, for 1-4 hours for 1" thickness. It's been in for 20 minutes now so I'm considering serving in about an hour or an hour and a half. I have some left over salted butter I used for my lobster a few nights ago, so I'll probably give it a quick saute (on one side per the video) and serve it. I'll report back on how it all worked out.
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