Sous-vide - educate me

[pictonguy]

Yes vac pac’d, sous vide and not opened.
Apparently the cooking extends the life further because it’s essentially been pasteurised.
Up to a month if done properly so I’ve read!

Not sure where you read a month but for me 10 days would be max and if it's seafood less still and it only better than fresh by a few days maybe 4 if we're talking commercially refrigerated in temps around 2 degrees C or less and if we're talking a home fridge in the summer months I wouldn't go past 7 days and the rules we would normally follow in the restaurant as well and actually we don't prep sous vide to last more than a couple of days anyway. But that's just my opinion.

 

[In A Pickle]

Not sure where you read a month but for me 10 days would be max and if it's seafood less still and it only better than fresh by a few days maybe 4 if we're talking commercially refrigerated in temps around 2 degrees C or less and if we're talking a home fridge in the summer months I wouldn't go past 7 days and the rules we would normally follow in the restaurant as well and actually we don't prep sous vide to last more than a couple of days anyway. But that's just my opinion.

I feel a week is plenty.
And yes these are in ideal conditions with fresh produce, pasteurised correctly then cooled and stored at consistently low temperatures.

Scroll to ‘Pathogens of interest’
Actually Dr Douglas Baldwin is probably right up your street

A Practical Guide to Sous Vide Cooking

 

[pictonguy]

I feel a week is plenty.
And yes these are in ideal conditions with fresh produce, pasteurised correctly then cooled and stored at consistently low temperatures.

Scroll to ‘Pathogens of interest’
Actually Dr Douglas Baldwin is probably right up your street

A Practical Guide to Sous Vide Cooking

Interesting that 3 or 4 weeks is safe but that will never happen with me personally and yeah 1 week maybe 2 is the max. Nice site and I've saved it, lots of good info.

 

[In A Pickle]

Trying out some sous vide carrots and mushrooms for the first time.
There’s a lot of conflicting information out there some saying mushrooms are difficult to sous vide some saying they’re great.

Soon we shall see!

Will be putting these in a hot pan shortly so hopeful they’ll be a lovely addition to the beef bourguignon

And some carrots I’ll pan fry to add some colour before dishing up

Fingers crossed I picked the correct cooking times and temps.
More than one of the search results mentioned mushroom mush

Carrots before cooking looking as promising as carrots can get

 

[TheSoloChef]

Trying out some sous vide carrots and mushrooms for the first time.
There’s a lot of conflicting information out there some saying mushrooms are difficult to sous vide some saying they’re great.

Soon we shall see!
View attachment 78973

Will be putting these in a hot pan shortly so hopeful they’ll be a lovely addition to the beef bourguignon

And some carrots I’ll pan fry to add some colour before dishing up

Fingers crossed I picked the correct cooking times and temps.
More than one of the search results mentioned mushroom mush

View attachment 78975

Carrots before cooking looking as promising as carrots can get

So what did you think, how did the mushrooms turn out?

 

[dragnlaw]

I've been wondering too. Especially the mushrooms.

 

[pictonguy]

Trying out some sous vide carrots and mushrooms for the first time.
There’s a lot of conflicting information out there some saying mushrooms are difficult to sous vide some saying they’re great.

Soon we shall see!
View attachment 78973

Will be putting these in a hot pan shortly so hopeful they’ll be a lovely addition to the beef bourguignon

And some carrots I’ll pan fry to add some colour before dishing up

Fingers crossed I picked the correct cooking times and temps.
More than one of the search results mentioned mushroom mush

View attachment 78975

Carrots before cooking looking as promising as carrots can get

It depends if you want to expel the moisture in mushrooms which results in a heavily browned result ( Maillard Reaction) which increases the glutamate compounds increasing umami or try to preserve the plumpness of the infused components or at least that's the way i define the difference.

 

[In A Pickle]

Carrots were superb, they did go into a pan for a quick sear before serving and they received muchos love including from my son who’s not a fan of carrots. Everyone said they’d like them like that again. Now to try and ween them off the expensive rainbow baby carrots and onto the normal ones!

The mushrooms, well I’m undecided. They shrank but not as much as usual and gave off a lot of liquid as you’d expect. The texture of the mushrooms was good but I missed the extra flavour from the browning you get in a pan.

I also felt the herbs I had put in with the mushrooms had permeated the mushrooms to such an extent that if I was doing it again I’d probably half the quantity of herbs.

Overall the texture of the carrots was very good and I will be repeating this but the mushrooms will be done in a pan, you can’t beat a bit of browning!