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Old 07-25-2005, 02:29 PM   #1
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FYI sous-vide cooking

(Got this from the foodsaver site and thought I would pass it on)


It is a method of cooking meats in vacuum bags at very slow temperatures. It originally started in France and is now becoming very popular in restaurants.

Here are some urls that explain it.
http://www.sautewednesday.com/sousvide.html
http://slate.com/id/2123101/?nav=fo

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Old 07-25-2005, 03:20 PM   #2
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Fascinating articles. Thank so much for posting this. I am going to try that salmon recipe and once I play around a bit I will try this technique with chicken as well.

I have moved this to the Terms and Techniques forum.
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Old 07-25-2005, 03:31 PM   #3
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That is going to be the main problem (experimenting) to get the recipes right.
Unless someone goes to cooking school in France. :)
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Old 07-25-2005, 03:35 PM   #4
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If this works then it would be such a great way to prepare meals ahead of time. I am picturing placing veggies, potatoes, and meats with herbs and aromatics and then freezing. When it is time for a meal you can just pop a bag into water of the right temp. It might not be a quick meal, but all your prep work will already be done.
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Old 07-25-2005, 03:39 PM   #5
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Quote:
Originally Posted by gwkr36a
That is going to be the main problem (experimenting) to get the recipes right.
Unless someone goes to cooking school in France. :)
...I hope you don't really think that!!

It sound like an experiment that couldn't go wrong!! It's just a different cooking technique - ingredients are the basically the same. Hey, didn't I say I was going to Sam's to look at their food savers???? BYE for now!
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Old 07-25-2005, 03:50 PM   #6
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Quote:
Originally Posted by kitchenelf
...I hope you don't really think that!!

It sound like an experiment that couldn't go wrong!! It's just a different cooking technique - ingredients are the basically the same. Hey, didn't I say I was going to Sam's to look at their food savers???? BYE for now!
Well, just pass on those TNT recipes when you have them
and I will copy.

Thanks,
Nick .....
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Old 07-25-2005, 03:58 PM   #7
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"Some chefs cook meats for hours in water as low as 54 degrees, where most of sous vide is done in water heated to near a simmer at 180-200 degrees."

#1. How can that be safe?
#2 (and more important) How can that actually cook food?

Although it does look like an interesting idea, maintaining temp of the water looks like it might be a pain.
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Old 07-25-2005, 04:14 PM   #8
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Yeah I agree Jenny. If they cook the food at a temp of 54 degrees then how does it ever rise above that temp?

When I try it with chicken I will set the water temp at between 165-170. I have no idea how long it will take to cook chicken this way, but I won't let it go more than 3 hours, just in case.
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Old 07-25-2005, 04:14 PM   #9
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Quote:
Originally Posted by jennyema
"Some chefs cook meats for hours in water as low as 54 degrees, where most of sous vide is done in water heated to near a simmer at 180-200 degrees."

#1. How can that be safe?
#2 (and more important) How can that actually cook food?

Although it does look like an interesting idea, maintaining temp of the water looks like it might be a pain.
Cook food to the appropriate temperature (145F for roasts, steaks, and chops of beef, veal, and lamb; 160F for pork, ground veal, and ground beef; 165F for ground poultry; and 180F for whole poultry). Use a thermometer to be sure! Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illness.
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Old 07-25-2005, 04:25 PM   #10
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AMEN gwkr

But how could you cook anything in 54 degree water?

Leaving the ziplocked food on your kitchen counter would cook it faster!
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