"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 05-11-2007, 01:41 AM   #1
Cook
 
Quadlex's Avatar
 
Join Date: Nov 2006
Location: Australia
Posts: 73
Cooking Sous Vide (Vacuum Cooking)

I've always found Sous Vide cooking to be interesting, and want to try it myself.

One of the mega-cookbooks I own has instructions on doing so, and mentions that you can evacuate the air from a ziplock bag, if it's foodsafe when heated.

I have never seen a box of ziplock bags in Australia that specifically mentions that they're safe when heated. I'm also a poor student, so don't have cash floating around for a vacuum machine.

Any suggestions? Am I missing out if I can't cook Sous Vide, and if not, cheap emulation methods?

__________________

__________________
"The Lesson here children, is that dreams inevitably lead to Hideous Implosions."
Quadlex is offline   Reply With Quote
Old 05-11-2007, 08:28 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Personally, I would not try sous vide cooking at home even though it does sound very tempting. The vacuum pumps that restaurants use to suck the air out do a complete job. The ones for home use, while close, do not usually get ALL the air out. While this may not be completely necessary, sous vide cooking seems to be something best left to a professional kitchen IMO.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-11-2007, 09:04 AM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,159
Without the proper equipment I'd stay away from it. Too much risk of botulism.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 05-11-2007, 09:53 AM   #4
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
I've done it with my FoodSaver, but I would never use 'ziplock' or any grocery store food storage bags.

I'd wait till you were in your next phase of life and not a poor student and buy the correct equipment to play with this!! :)
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 05-11-2007, 02:14 PM   #5
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by GB
Personally, I would not try sous vide cooking at home even though it does sound very tempting. The vacuum pumps that restaurants use to suck the air out do a complete job. The ones for home use, while close, do not usually get ALL the air out. While this may not be completely necessary, sous vide cooking seems to be something best left to a professional kitchen IMO.


+1

...agreed
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 05-11-2007, 03:50 PM   #6
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
I've been operating in a vacuum for years. I don't have a problem with it.
__________________
Caine is offline   Reply With Quote
Old 05-14-2007, 05:08 AM   #7
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Quote:
Originally Posted by Caine
I've been operating in a vacuum for years. I don't have a problem with it.
__________________
Snoop Puss is offline   Reply With Quote
Old 06-03-2007, 06:35 PM   #8
Senior Cook
 
Join Date: Feb 2007
Posts: 193
I was going to make a thread about this myself, along the vein of what exactly one would have to buy to do all this at home.

I get the feeling that between the commercial vacuum sealer and the precisely-controllable thermal bath, it can get very expensive.


I don't generally like admitting that there are things that restaurants can do that I can't, but I guess this falls into that category for cost reasons. I'll lump it in with the two thousand degree steak ovens and the brick pizza furnaces that I'll probably never own....
__________________
BrazenAmateur is offline   Reply With Quote
Old 06-08-2007, 11:26 PM   #9
Cook
 
Quadlex's Avatar
 
Join Date: Nov 2006
Location: Australia
Posts: 73
Sadness. Oh well, I'll have to find something else to learn, techniquewise... Maybe it's picklin' time...
__________________

__________________
"The Lesson here children, is that dreams inevitably lead to Hideous Implosions."
Quadlex is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.