You won't have a problem if its under 6 hours, the proliferation of bacteria really get going after 6 hours under 60 degrees celsius (140F)!
Everything Sous Vide
- Thread starter BrunofromBrazil
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bahamaroot
Idiot Savant
No, he's talking about getting water from the bath, that has been reused several times, on your food. Most people don't keep their sous vide set up all the time and keep reusing the same water so this is generally not a problem.
Very cool. Also a follow because I want to try your burnt ends recipe
The water that you’re using to circulate and cook anything in sous vide is a perfect breeding ground for nasty bacteria, if you’re not refilling it every time or very regularly swapping out your water. I don’t know why I assumed people that use sous vide would keep it set up with water ready the majority of the time like I do, but I guess I’m the oddball. Like previously mentioned, I like to warm my water ahead of time from outside my house to save time, which obviously wouldn’t be possible otherwise. So my advice probably doesn’t help very many people lol
Maybe change your water once a week haha
Gee, why didn’t I think of that? 
All kidding aside, I do. I also add a little vinegar to the water. With the frequency of which I use it, even just a few days of water sitting makes me nervous. So I dry off my bags.
All kidding aside, I do. I also add a little vinegar to the water. With the frequency of which I use it, even just a few days of water sitting makes me nervous. So I dry off my bags.
Nice haha I can't do it like that, would make me anxious hahaha I rather add water daily, when I know I'm gonna use it.Gee, why didn’t I think of that?
All kidding aside, I do. I also add a little vinegar to the water. With the frequency of which I use it, even just a few days of water sitting makes me nervous. So I dry off my bags.
sumis
Senior Member
i leave the water in the tub far too long for anyone's good.
got sick once. for not blast chilling medium rare meat, forgetting and leaving it on the counter for a bit too long, being to cheap (and gluttonous) to throw it away. better safe than sorry.
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got sick once. for not blast chilling medium rare meat, forgetting and leaving it on the counter for a bit too long, being to cheap (and gluttonous) to throw it away. better safe than sorry.
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Awesome, let me know how it turns out! I didn’t mention in the IG post that you should probably cover it with foil for part of the cooking to keep it moist. I was actually thinking of doing a batch this weekend - that stuff is addictive meat candy.
Seriously, use it to water the plants and refill!
bahamaroot
Idiot Savant
I couldn't imagine leaving sous vide water in the tub and reusing it for several days. My water gets dumped and container wiped out after every use.
Jovidah
I'll make you a sponsor offer you can't refuse...
Recently rediscovered my SV when I was babysitting the dog at my aunts place. At home it rarely sees any use because I find it just as easy to just finish the meat in a low oven.
But... at home I have two ovens. My aunt only has one. So if you have any sides that require an oven you're outta luck. Have to admit it was really nice to have the SV as a fallback there. I also have to admit that timing meat doneness is easier with SV compared to a low oven.
But... at home I have two ovens. My aunt only has one. So if you have any sides that require an oven you're outta luck. Have to admit it was really nice to have the SV as a fallback there. I also have to admit that timing meat doneness is easier with SV compared to a low oven.
Early on, one of the things I saw often was to not add salt to the meat until after the sous vide cook stage, as you would be curing rather than cooking. Now I see lots of Youtube videos that show salting before going into the water bath. Has something changed there?
That's not true.
You're talking about a big difference in the amount of salt, for one. Curing represents usually 2-3% salt by weight, vs a well seasoned steak would be .75%-1% salt. So you'd have to use twice the amount of salt that you're supposed to, or more, to get close to those results.
If you season the meat after it's been cooked, it doesn't have any time to penetrate so it won't be as flavorful throughout. It would still be edible, and good, but you'd probably enjoy the former version more.
Jovidah
I'll make you a sponsor offer you can't refuse...
Salting ahead / dry brining does have an effect on texture, and the further ahead you do it the more you notice. But it's not huge.
On SV....having used it quite a bit again during the holidays for stuff like home-made rouldes and other stuff where you essentially roll some concoction into cling film to run it through SV, I have to say it really shines there. There's just some preparations that are trivial in SV that aren't really easy to do any other way.
On SV....having used it quite a bit again during the holidays for stuff like home-made rouldes and other stuff where you essentially roll some concoction into cling film to run it through SV, I have to say it really shines there. There's just some preparations that are trivial in SV that aren't really easy to do any other way.
So, I just got a sous vide today and haven’t used it.
I have a vacuum sealed frozen pack of 3 ribeyes that are about half an inch thick. Total weight ~1.5 lbs.
Family is coming over in 2 days & I want to cook for them. Should I do -
1) thaw out & re vacuum seal with aromatics & seasoning and then sous vide?
2) sous vide directly from frozen in the bag they’re in? Would seasoning just for the sear be enough?
3) thaw and then sous vide without resealing at any point?
Which would be best & how long would you recommend leaving them in the water bath? I’d probably set it for ~125 and then hard sear since they’re fairly thin
I have a vacuum sealed frozen pack of 3 ribeyes that are about half an inch thick. Total weight ~1.5 lbs.
Family is coming over in 2 days & I want to cook for them. Should I do -
1) thaw out & re vacuum seal with aromatics & seasoning and then sous vide?
2) sous vide directly from frozen in the bag they’re in? Would seasoning just for the sear be enough?
3) thaw and then sous vide without resealing at any point?
Which would be best & how long would you recommend leaving them in the water bath? I’d probably set it for ~125 and then hard sear since they’re fairly thin
Definitely one, and you only need to do 30 minutes but you can do longer if you’re prepping sides.
I’ve done 1and 2. If I’m really paying attention to fine distinctions, 1 would be my preference.
I’ve cooked steaks in an immersion cooker without thawing and without flavoring agents, and they turned out really good also. You just need to add an hour to cooking time if they’re frozen and season when you sear.
Think 2 hours is enough for 1.5lbs from frozen?
It depends more on the thickness than the weight.
Source link: https://douglasbaldwin.com/sous-vide.html
Source link: https://douglasbaldwin.com/sous-vide.html
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For me, to get a 2" thick frozen steak to medium rare in a 130F water bath, I would cook at least 2.5 hours (max time would be about 4 hours). For steaks, I generally follow the Serious Eats time charts:
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
I have 2 of the Joules. The first one was purchased within months of their release. They have both been solid devices for years (I bought the second one before they were Breville). They were smaller than the anova offerings at the time - I'm not sure if that's the case now.
That said, while I don't regret buying them - I do think the lack of physical controls @Michi brought up is a good point. I have used the cloud controls for years, and pre-covid when I was working remotely it was nice to be able to configure it and set it to run on my commute home. Someone at home was able to put in a pre-prepared vacuum sealed meal and it would cook on my long drive home. If I got stuck in traffic - not a big deal.
Nowadays, I work remotely so I use it less and I am tending to use more traditional cooking methods again.
ex:
I prefer a reverse sear method for steaks vs sous vide for the improved crust.
Braising in a dutch oven is faster, creates browning and improves the depth of flavor vs sous vide
Still very convenient for things like pre-buttered corn on the cob though, or keeping a side dish at temp while you cook something else less predictable.
I love the Joule for its water handling. The Anova needs too much depth. The Joule can handle super shallow water baths. The app thing isn’t a showstopper.
Sous Vide Supreme and Catering Depot vacuum sealer that I bought in Hong Kong about 12 years ago. Never had a problem with either one. Probably my two favorite countertop appliances.
Not sure where you are based, but here the bags give a time+temp duration on the packaging - up to 90C for 55 mins, for eg.
Oooh what does that do to the onions
