Comments on: Sous Vide, Revisited http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/ Musings about Open Source, Linux, and Life by Theodore Tso Fri, 25 Jul 2008 19:17:43 +0000 http://wordpress.org/?v=2.5.1 By: Scott http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-338 Scott Wed, 23 Apr 2008 18:56:18 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-338 Monday was my first time using the controller and it worked, but I learned I need to use more seasoning. If you want to read about my whole experience it's here: http://web.mac.com/scottinhawaii/sybarite/Blog/Entries/2008/4/22_Sous_Vide_at_home._It_can_be_done..html Thanks Ted! The roast beef is next. Monday was my first time using the controller and it worked, but I learned I need to use more seasoning. If you want to read about my whole experience it’s here: http://web.mac.com/scottinhawaii/sybarite/Blog/Entries/2008/4/22_Sous_Vide_at_home._It_can_be_done..html

Thanks Ted! The roast beef is next.

]]> By: Scott http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-328 Scott Tue, 15 Apr 2008 20:01:57 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-328 I KNEW there had to be a way to do this. Thanks! I just ordered the temperature controller. Can't wait to try it. I KNEW there had to be a way to do this. Thanks! I just ordered the temperature controller. Can’t wait to try it.

]]> By: Mike http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-322 Mike Mon, 07 Apr 2008 16:50:57 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-322 I use the technique, but keep the food at temperature for up to 18 hours. Because it can't overcook, it makes little difference if it is cooked 3 hours or 18. I would like to thank Ted for providing the time / temp chart. I use the technique, but keep the food at temperature for up to 18 hours. Because it can’t overcook, it makes little difference if it is cooked 3 hours or 18. I would like to thank Ted for providing the time / temp chart.

]]> By: Linda http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-317 Linda Sat, 01 Mar 2008 17:52:28 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-317 I know of a temperature controller specially designed to cook sous-vide with a rice cooker. Check it out http://freshmealssolutions.com/index.php?option=com_frontpage&Itemid=1 I know of a temperature controller specially designed to cook sous-vide with a rice cooker. Check it out
http://freshmealssolutions.com/index.php?option=com_frontpage&Itemid=1

]]> By: tytso http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-62 tytso Wed, 10 Oct 2007 02:57:13 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-62 Hmm.... It has a stronger, deeper beef flavor, although that's partially due to the home dry aging in the refrigerator. The meat is definitely much more tender and juicier, and best of all, most of the meet is beautifully medium rare, with just a hint of medium just at the edges where the outside has been browned. Basically, it's tender almost like like a fillet mignon, but with much more flavor. Hmm…. It has a stronger, deeper beef flavor, although that’s partially due to the home dry aging in the refrigerator. The meat is definitely much more tender and juicier, and best of all, most of the meet is beautifully medium rare, with just a hint of medium just at the edges where the outside has been browned. Basically, it’s tender almost like like a fillet mignon, but with much more flavor.

]]> By: Kevin Mark http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-61 Kevin Mark Wed, 10 Oct 2007 00:07:35 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-61 Since I've never eaten anything Sous Vide, what can you say, at least of the beef you mention, has been the difference in the taste, aroma, consistency, etc.? Does it taste like other 'chef'-cooked beef you've had? Since I’ve never eaten anything Sous Vide, what can you say, at least of the beef you mention, has been the difference in the taste, aroma, consistency, etc.? Does it taste like other ‘chef’-cooked beef you’ve had?

]]> By: tytso http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-60 tytso Tue, 09 Oct 2007 23:08:24 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-60 What I did for the sauce this time around was that I used the juices that that was in the bag plus all of the juices that came out when I sliced the roast beef. I then added eight ounces of demiglace (reconstituted from a paste of instant demiglace that I bought in the supermarket), and then thickened it with some white roux. (2 tablespoons of butter heated until it foams, whisk in 2 tablespoon of flour, cook for three minutes.) What I did this last time was just 10-12 minutes in a convection oven set at 550 at the end. You're right, using a hot cast iron pan would also work; a blowtorch is just a lot more fun! What I did for the sauce this time around was that I used the juices that that was in the bag plus all of the juices that came out when I sliced the roast beef. I then added eight ounces of demiglace (reconstituted from a paste of instant demiglace that I bought in the supermarket), and then thickened it with some white roux. (2 tablespoons of butter heated until it foams, whisk in 2 tablespoon of flour, cook for three minutes.)

What I did this last time was just 10-12 minutes in a convection oven set at 550 at the end. You’re right, using a hot cast iron pan would also work; a blowtorch is just a lot more fun!

]]> By: Jenifer http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-59 Jenifer Tue, 09 Oct 2007 20:57:04 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-59 Instead of a blowtorch, why not sear the meat on a very hot cast iron pan? We don't do sous vide cooking (yet), but that's a technique we'll use sometimes -- searing a cut of meat first, then putting it in the oven to finish. Plus, it gives you a panful of fond that you can use for a sauce! Of course, it's not as fun as a blowtorch, I'll hand you that. :-) Instead of a blowtorch, why not sear the meat on a very hot cast iron pan? We don’t do sous vide cooking (yet), but that’s a technique we’ll use sometimes — searing a cut of meat first, then putting it in the oven to finish.

Plus, it gives you a panful of fond that you can use for a sauce!

Of course, it’s not as fun as a blowtorch, I’ll hand you that. :-)

]]> By: tytso http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-58 tytso Tue, 09 Oct 2007 19:14:09 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-58 Well, check out my <a HREF="http://thunk.org/tytso/blog/2006/12/29/roast-beef-done-in-the-slow-cooker-ala-sous-vide" rel="nofollow">previous post</a> for a description of how to cook Roast Beef using Sous Vide. One change that might be worth experimenting with is to try extending the time, which should hopefully make the roast beef even more tender --- although if it goes too long it could become too mushy. I'd probably go for 8 hours, and then 12 hours and see how it turns out. The other change I would suggest (although I haven't tried it myself yet; it's on my todo list), is to start the process by running a blow torch over the meat before sealing it in the bag; this will kill off the surface bacteria, but more important, create lots of flavor chemicals via the <a HREF="http://en.wikipedia.org/wiki/Maillard_reaction" rel="nofollow">Maillard reaction</a> which will then have a chance to migrate into the meat and flavor the entire piece of meat during the cooking process. Then, at the end, after removing it from the plastic bag, I'd run the blow torch over the meat a second time, to crisp up the outside. Unfortunately, at the moment the only blowtorch I own had last been used to melt some asphalt repair compound, and some got on the outside of the torch --- so I don't trust it for use in food preparation, the last time I tried making this recipe last weekend. I need to go to Home Depot and get myself a new blow torch, just for cooking purposes. (Also very useful for making a creme brulee, for example. :-) Well, check out my previous post for a description of how to cook Roast Beef using Sous Vide. One change that might be worth experimenting with is to try extending the time, which should hopefully make the roast beef even more tender — although if it goes too long it could become too mushy. I’d probably go for 8 hours, and then 12 hours and see how it turns out.

The other change I would suggest (although I haven’t tried it myself yet; it’s on my todo list), is to start the process by running a blow torch over the meat before sealing it in the bag; this will kill off the surface bacteria, but more important, create lots of flavor chemicals via the Maillard reaction which will then have a chance to migrate into the meat and flavor the entire piece of meat during the cooking process. Then, at the end, after removing it from the plastic bag, I’d run the blow torch over the meat a second time, to crisp up the outside.

Unfortunately, at the moment the only blowtorch I own had last been used to melt some asphalt repair compound, and some got on the outside of the torch — so I don’t trust it for use in food preparation, the last time I tried making this recipe last weekend. I need to go to Home Depot and get myself a new blow torch, just for cooking purposes. (Also very useful for making a creme brulee, for example. :-)

]]> By: Kevin Mark http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-57 Kevin Mark Tue, 09 Oct 2007 17:59:53 +0000 http://thunk.org/tytso/blog/2007/10/08/sous-vide-revisited/#comment-57 Hi Ted, I re-read my comment and realize that they did not come across as I had intended. I am looking forward to the experience of eating food that uses a technique that aims to maximize both flavor, texture and nutritional value! The botulism remark should have had a smiley! I'd expect 5 star folks to not kill me like a chef preparing fugu. And if anyone would be a good candidate to try sous-vide-the-home-game, i'd be a kenel-hacker-type person who loves tinkering with the fiddley-bits ;-) Here's hoping I see "Ted's Sous Vide roast beef with root vegtables HOWTO" with proper "OPEN FOOD" licensing! Hi Ted, I re-read my comment and realize that they did not come across as I had intended. I am looking forward to the experience of eating food that uses a technique that aims to maximize both flavor, texture and nutritional value! The botulism remark should have had a smiley! I’d expect 5 star folks to not kill me like a chef preparing fugu. And if anyone would be a good candidate to try sous-vide-the-home-game, i’d be a kenel-hacker-type person who loves tinkering with the fiddley-bits ;-) Here’s hoping I see “Ted’s Sous Vide roast beef with root vegtables HOWTO” with proper “OPEN FOOD” licensing!

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