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Post by Deleted on Feb 8, 2020 18:48:24 GMT -5
Does anyone here use this method to do any cooking? I will admit, igh, I have one and haven't used it as yet, but then the insta pot is still in the box, too!
I am intrigued by the idea of , mmmm, "pushing" more flavor in things, like the carrots cooked this way or mild fish. And the fact that it is really hard to overcook something, even if you try to, LOL!! And supposedly, makes cheaper meat cuts better.
I am wafling back and forth about it.
Anyways, ran across this recipe for Prime Fib roast. Yes, "fib" as it is a chuck roast not a prime roast.
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Sous Vide
Feb 8, 2020 20:28:23 GMT -5
via mobile
Post by pepperhead212 on Feb 8, 2020 20:28:23 GMT -5
As much as I love to cook, this is not one of the kitchen items that I will be getting. I actually have a makeshift sous vide, as my dehydrator keeps an almost exact temperature, which is adjustable, and putting something in a foodsaver bag, and putting it on a shelf, would work well. But I do not cook a lot of meat, and almost never large pieces, like normally put in a sous vide. Like the instant pot, it all depends on your cooking habits. And it seems to me that the temps many of these meats are kept at for extended periods of time is in what is often referred to as the Danger Zone, when we are told to either keep things hotter, to kill pathogens, or quickly cool things, to refrigerate. Yet, I've never seen this subject covered anywhere.
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Post by Laura_in_FL on Feb 9, 2020 12:14:35 GMT -5
My oldest son asked for a sous vide for Christmas and I got him one. To the best of my knowledge it remains unopened in the box.
Sous vides are also used for smaller cuts of meat (steaks, chicken breasts, etc.) so once they are at temperature you can quickly sear them just before serving, and have a perfectly cooked interior. That would seem to have little risk since the meats aren't held in the Danger Zone for long.
However, you're right that people making big cuts of meat in a sous vide do seem to be keeping the meat in the Danger Zone for a long time.
I wonder if it's because the meats are vacuum-sealed for sous vide cooking? Most of food poisoning organisms (other than botulism) reproduce in the presence of air. Also, while many pathogens aren't killed until 140-165F, their reproduction is very slowed at 135F, which is a common sous vide temperature for cooking large cuts of meat. While the interior will take a long time to reach 135F in a sous vide, the exterior of large cuts of meat will reach that temperature pretty quickly. And with bacterial contamination, if the meat was handled and stored properly before sous vide cooking, any bacteria would initially be only on the exterior. So (and I am speculating here) it may be that the sous vide creates conditions that slow bacterial reproduction enough that people don't often get sick from sous vide food?
If I were going to use a sous vide for a large cut of meat that would be cooking for a long time, I would not set the sous vide below 135 or 140.
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Post by pepperhead212 on Feb 9, 2020 13:37:32 GMT -5
Laura_in_FL, Many of the sous vide temps for meat are set in the 120s, to keep it rare. If it gets to 135°, it's overdone for me!
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Post by brownrexx on Feb 9, 2020 14:05:58 GMT -5
Yes, the interior of large cuts of meat should not contain bacteria. This is why ground meat can not be kept as long as whole pieces of meat and it should be cooked to a higher temperature. During the grinding process all sides of the meat are exposed to air and potential contamination.
That being said, we are not fans of a lot of meat so a sous vide is not for us. I do like my Instant Pot though.
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Post by mgulfcoastguy on Feb 9, 2020 15:56:19 GMT -5
On the Green Egg forum a lot of the people have them. The most common use is to "reverse sear" a steak. You bring it up almost to the interior temperature that you want. Then you give it a fast sear over a 600 degree charcoal fire for a minute or two on either side. The plus is that the sous vide can be used to marinate the meat while bringing it up to temp, useful with chicken and pork.
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Post by Deleted on Feb 9, 2020 17:35:13 GMT -5
I ~think~ there is a lot that can be cooked sous vide other than meats and the recipes I have read ( so far) have a sear, sometimes both before and after as in the recipe above. Here is a link to a pretty good site about this and safety. www.cooksillustrated.com/articles/1131-is-sous-vide-safe
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Post by brownrexx on Feb 9, 2020 17:48:04 GMT -5
@imp, that is one of the best articles that I have ever read on meat safety. Thanks for posting.
However, even though they say it is safe, I just don't really like cooking food in plastic.
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Post by Deleted on Feb 9, 2020 18:36:45 GMT -5
Oh, I understand, everyone is different. I am just still thinking it over a lot, I like some of the ideas and some I am not sure about. So, I figured I'd ask here, we are a wonderfully diverse lot!
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Post by Laura_in_FL on Feb 10, 2020 15:23:11 GMT -5
That is an excellent article, @imp. I bookmarked it for future reference in case I ever get a sous vide of my own (or get to use my son's sous vide).
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Post by pepperhead212 on Feb 10, 2020 20:32:59 GMT -5
Thanks @imp - great article. It goes into detail about some of the issues I have with sous vide. Still, it's not going to sell me on getting one.
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