Comments on: Sous-Vide and Low-Temp Primer Part I http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/ The French Culinary Institute's Tech'N Stuff Blog Mon, 17 Oct 2011 18:22:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: davearnold http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-96084 davearnold Mon, 19 Sep 2011 12:18:19 +0000 http://www.cookingissues.com/?p=3337#comment-96084 Sorry for the tardy reply, Was the bad smell accompanied by a loose or puffed bag? If so, you have lactic acid bacteria growth. That shouldn't normally happen at 60 C. I see this most often when bags are crowded in the bath. The bags in the center take too long to get up to temperature and bacteria start multiplying and cause the bag to puff and smell bad. Sorry for the tardy reply,
Was the bad smell accompanied by a loose or puffed bag? If so, you have lactic acid bacteria growth. That shouldn’t normally happen at 60 C. I see this most often when bags are crowded in the bath. The bags in the center take too long to get up to temperature and bacteria start multiplying and cause the bag to puff and smell bad.

]]> By: John http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-79064 John Mon, 22 Aug 2011 02:38:29 +0000 http://www.cookingissues.com/?p=3337#comment-79064 Hi Dave, 'been cooking some lamb shanks at 60C for 48 hours. Upon then removing from the water-bath, I was greeted by a not so pleasant smell. Eating tomorrow, but not sure if it's going to be lamb judging by how they smell. Any tips? John Hi Dave,
‘been cooking some lamb shanks at 60C for 48 hours. Upon then removing from the water-bath, I was greeted by a not so pleasant smell. Eating tomorrow, but not sure if it’s going to be lamb judging by how they smell. Any tips?
John

]]> By: sous vide http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-27792 sous vide Fri, 13 May 2011 13:11:36 +0000 http://www.cookingissues.com/?p=3337#comment-27792 Amazing post.this is very useful topics. Amazing post.this is very useful topics.

]]> By: davearnold http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-13073 davearnold Wed, 12 Jan 2011 14:07:33 +0000 http://www.cookingissues.com/?p=3337#comment-13073 Hi John, I'vr tried that a bunch of times but my thermometers keep getting ruined. The Cooper Industries small digital that is supposed to be waterproof doesn't survive being vacuum bagged with liquids more than once or twice. Hi John,
I’vr tried that a bunch of times but my thermometers keep getting ruined. The Cooper Industries small digital that is supposed to be waterproof doesn’t survive being vacuum bagged with liquids more than once or twice.

]]> By: John http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-12301 John Sun, 02 Jan 2011 22:27:10 +0000 http://www.cookingissues.com/?p=3337#comment-12301 sv. Why not vacuum pack a meat thermometer in the vacuum packed bag. Probe in center of steak, boil or heat it until the desired temperature internal temperature, i.e. 135 degrees F, is attained, sear it and serve? sv. Why not vacuum pack a meat thermometer in the vacuum packed bag. Probe in center of steak, boil or heat it until the desired temperature internal temperature, i.e. 135 degrees F, is attained, sear it and serve?

]]> By: davearnold http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-9689 davearnold Mon, 15 Nov 2010 19:30:45 +0000 http://www.cookingissues.com/?p=3337#comment-9689 Very interesting Doc. A friend of ours has a lap band and uses sous-vide all the time. He has an immersion circulator, so reheating is a breeze. Most of your patients one have one of those (yet). The problem with sous-vide and lap band patients is that meats that are cooked too long (even if they aren't overcooked in a traditional sense) can take on a texture (call it fiber-y) that I'm told is problematic for the lap band. First step --don't cook certain meat too long (like tenderloin). On reheating, the trick is to not overheat -which is difficult without temperature control. If the portions are consistent, it is possible to develop a recipe to brink a certain amount of water to the boil (simple) put the bag in, turn off the heat, and let it ride for awhile (similar to the recipe for poached chicken that Jacques Pepin got from the late great Danny Kaye). Very interesting Doc. A friend of ours has a lap band and uses sous-vide all the time. He has an immersion circulator, so reheating is a breeze. Most of your patients one have one of those (yet). The problem with sous-vide and lap band patients is that meats that are cooked too long (even if they aren’t overcooked in a traditional sense) can take on a texture (call it fiber-y) that I’m told is problematic for the lap band. First step –don’t cook certain meat too long (like tenderloin).
On reheating, the trick is to not overheat -which is difficult without temperature control. If the portions are consistent, it is possible to develop a recipe to brink a certain amount of water to the boil (simple) put the bag in, turn off the heat, and let it ride for awhile (similar to the recipe for poached chicken that Jacques Pepin got from the late great Danny Kaye).

]]> By: Terry Simpson http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-9627 Terry Simpson Sat, 13 Nov 2010 15:42:56 +0000 http://www.cookingissues.com/?p=3337#comment-9627 What about re-heating the frozen foods? My patients love Sous Vide (they have lap-bands) because the meat does not become stuck. I have them re-heat in a sous vide- if they re-heat with microwave or in a sauce the meat dries out. Any thoughts/ideas? What about re-heating the frozen foods? My patients love Sous Vide (they have lap-bands) because the meat does not become stuck. I have them re-heat in a sous vide- if they re-heat with microwave or in a sauce the meat dries out. Any thoughts/ideas?

]]> By: milan http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-6850 milan Mon, 23 Aug 2010 02:44:05 +0000 http://www.cookingissues.com/?p=3337#comment-6850 c'mon, Doug; you are an engineer. Why not file-up the bag with the cooking/poaching medium, releasing excess air before zip-locking and then cooking this package(s) in a water bath? I am a home cook. I even do slow cooking in a steamer bag (which has open steam went holes) to do French scrambled eggs. Just clamp the top of the steaming bag to the top side of my rice cooker. c’mon, Doug; you are an engineer. Why not file-up the bag with the cooking/poaching medium, releasing excess air before zip-locking and then cooking this package(s) in a water bath? I am a home cook. I even do slow cooking in a steamer bag (which has open steam went holes) to do French scrambled eggs. Just clamp the top of the steaming bag to the top side of my rice cooker.

]]> By: JasonW http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-6492 JasonW Fri, 13 Aug 2010 19:08:36 +0000 http://www.cookingissues.com/?p=3337#comment-6492 I have tried the system he is talking about, its great for keeping a dry item (like an avacado) fresh, or sealing a dry protein for SV, however if there is any liquid you will pump it out and make a mess. I would guess that is why he is not using fat... (although i imagine he could freeze the fat or use cold butter) I have tried the system he is talking about, its great for keeping a dry item (like an avacado) fresh, or sealing a dry protein for SV, however if there is any liquid you will pump it out and make a mess.

I would guess that is why he is not using fat…

(although i imagine he could freeze the fat or use cold butter)

]]> By: marcio http://www.cookingissues.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#comment-6481 marcio Fri, 13 Aug 2010 13:55:29 +0000 http://www.cookingissues.com/?p=3337#comment-6481 Hi David, thanks for your work. It's always a pleasure and a learning experience. I took your classes at the school in 2009, when I used to work at Falai, by WD. Anyway, my question is that I usually cook eggs in the circulator/bath at 61.5 for 70 minutes. The egg comes out good. When the eggs are done, I take them out, ice bath and refrigerate. I was wondering if you have the answers for my questions, please: 1. how long can I keep them? 2. For service, what's a perfect temp that I can leave my circulator to put the cold/cooked eggs back in the bath and not have them cooked and in a perfect temperature to serve? 3. Once I re-heated them for service, can I re-refrigerate the left overs? Once again, tks a lot. Marcio Hi David,
thanks for your work.
It’s always a pleasure and a learning experience.
I took your classes at the school in 2009, when I used to work at Falai, by WD.
Anyway, my question is that I usually cook eggs in the circulator/bath at 61.5 for 70 minutes. The egg comes out good. When the eggs are done, I take them out, ice bath and refrigerate. I was wondering if you have the answers for my questions, please:
1. how long can I keep them?
2. For service, what’s a perfect temp that I can leave my circulator to put the cold/cooked eggs back in the bath and not have them cooked and in a perfect temperature to serve?
3. Once I re-heated them for service, can I re-refrigerate the left overs?

Once again, tks a lot.
Marcio

]]>