Sous Vide Sites and Resources

Ragingirishman2 · February 23

I got an Enova for Christmas and I haven’t tried it yet. I’m a bit intimidated by it as the food is sealed in a bag and you can’t check its temp during the cook. My main concern is poisoning the family with something undercooked, having to recook something, or overcooking something. I’d like to start experimenting and hoping y’all can give some recommendations that would help me out. Thanks all.

JohnInCarolina · February 23

This is a great book to get you started:

All of the recipes in it are great. And the photos give you a really good idea of what to expect.

hoosier_egger · February 23

Check out serious eats. Kenji has all kinds of info there. As far as over or undercooking goes. That’s part of the reason why to use an sv. If it’s set to 135* there’s nothing that’s going to go above that temp. You just need to ensure you allow enough time for whatever to come up to temp. It’s really hard to go too long

caliking · February 23

Very good suggestions above. If you want a deep nerdy dive into SV, check out Douglas Baldwin.

https://douglasbaldwin.com/sous-vide.html

One tenet is to not go under 131F, for longer than 4 hrs.

Ragingirishman2 · February 23

caliking said:

Very good suggestions above. If you want a deep nerdy dive into SV, check out Douglas Baldwin.

https://douglasbaldwin.com/sous-vide.html

One tenet is to not go under 131F, for longer than 4 hrs.

I’m already on this forum so I believe I already have the “Nerdy cooking” box checked. 😆

JohnInCarolina · February 23

hoosier_egger said:

Check out serious eats. Kenji has all kinds of info there. As far as over or undercooking goes. That’s part of the reason why to use an sv. If it’s set to 135* there’s nothing that’s going to go above that temp. You just need to ensure you allow enough time for whatever to come up to temp. It’s really hard to go too long

One addendum to this: while you can’t go “too long” what you get at the end is a function of both temperature AND time. In other words, a steak (or piece of chicken) that’s in the bath for 2 hrs will turn out differently from one that’s in there for 8.

Serious Eats actually did a deep dive on steak and various times and temperatures. It’s worth checking out.

This is another reason why trying some piece of protein that has been sous vide cooked and deciding you don’t like it is short-sighted. Because you’ve only tried one particular combination of time and temp. You’ve got to explore much more of the space of options before coming to that kind of conclusion.

Ragingirishman2 · February 23

Thanks for all the info and sharing your knowledge. I post up my experiments of the next few weeks.

alaskanassasin · February 23

@MasterC is deep in this rabbit hole possibly he will chime in!

Stormbringer · February 23

Yep there's a lot of good stuff on serious eats. As long as you go with the minimum cooking time you (almost certainly can't) poison anyone. What I really like about sous vide cooking is cooking meat from frozen ... you just need to multiply the recommended minimum time by 50%. I do this with steak a lot. This is a blog post I wrote about it a few years ago https://thecooksdigest.co.uk/2017/02/17/experiences-with-sous-vide-cooking/

caliking · February 23

alaskanassasin said:

@MasterC is deep in this rabbit hole possibly he will chime in!

I was about to say the same. He did some shrimp with baking soda some time ago, that I haven’t been able to forget.

lkapigian · February 23

Just putting this out there , Chuck Roast is the best sous vide meat for me … 24-36 hours and seared in a skillet or flat top , Gold

JohnInCarolina · February 23

The other thing about SV is reheating leftover Q that has been vac sealed and frozen. It’s crazy how well that works.

Canugghead · February 23

@JohnInCarolina
1) Can it brine frozen turkey? Asking for a friend
2) Can it boil water? Asking for another frient

MasterC · February 24

Agree with all the above and add guga to the you tube list. Look at Anovas site, lots of good info to start as well.

Chuck roast is the bomb like Ikapigian mentioned.
Salt, pepper and garlic for seasoning. Temperature 136° for 24 hours then sear with skillet or one of my favorites a torch.
You won't believe it's not prime rib.

Have fun experiencing your new sv. I've posted some cooks in the past that may help, or feel free to ask

kl8ton · February 24

alaskanassasin said:

@MasterC is deep in this rabbit hole possibly he will chime in!

Are you trying to steal the name dropping badge?

alaskanassasin · February 24

kl8ton said:

alaskanassasin said:

@MasterC is deep in this rabbit hole possibly he will chime in!

Are you trying to steal the name dropping badge?

Already have one... just checked and as of 9:17 AM you do too. I am glad to be the one to welcome you to the club.

kl8ton · February 24

alaskanassasin said:

kl8ton said:

alaskanassasin said:

@MasterC is deep in this rabbit hole possibly he will chime in!

Are you trying to steal the name dropping badge?

Already have one... just checked and as of 9:17 AM you do too. I am glad to be the one to welcome you to the club.

Sous Vide Sites and Resources

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