Any hints on sous vide cooking?

[venator]

Just bought a vacuum sealer and would like to try sous vide, but put off by very high price for what appears to be a simple water bath with a fancy thermostat.

Can anyone suggest an alternative?

Any hints on sous vide / vacuum sealing would be welcome...

[chi-chi66]

make sure you don't prick the bag!!! ;o)

[bednobs]

would a deep fat fryer work?

[HowardKennitby]

how much is the water bath?

[mrs_overall]

Sorry, but this always makes me laugh when I read or hear about sous vide - what's wrong with calling it boil in the bag? lol

All you need to do is make sure your bag is 100% sealed and keep the water in the pan at simmering temp.

[HowardKennitby]

//what's wrong with calling it boil in the bag?//

They couldn't charge so much for it in restaurants.

[venator]

Water baths start about £250, and go up and up.

I'm doing boil in the bag, Mrs O, as I don't have the water bath yet. The difference is that sous vide, as done by the telly chefs, is at a nuch lower temperature and for a much longer time - typically 60 degrees for at least 5 or 6 hours - no simmering!

[mrs_overall]

£250???????

<<<<<<<thud>>>>>>

[venator]

Too true, Howard K - the 3663 vans call at many of the best establishments!

http://www.3663.co.uk/

I have tried 3663 at home, and it's not bad at all, especially without the 200% markup...

[chi-chi66]

another way of making money......is the expense going to be worth it...how
many do you intend cooking for...are they going to appreciate it.

[HowardKennitby]

I would investigate using a good quality deep fryer with water assuming it will operate down at the temperatures you want.
You may also need to check on temperature setting accuracy. If you don't have thermometer you could get one of these.

http://www.maplin.co....emperature-test-48318

[venator]

Sorry, Mrs O - are you feeling better now? This is the Lakeland version

http://www.lakeland.c...tcmp=INTSRCH:sousvide

What a rip off - they'll be a fraction of the price in a few months.

[bednobs]

slow cooker filled with warer?

[EDDIE51]

The water temerature is a vital part of the process , chefs use a water bath with 0.1 deg increments of temperature. Some things need a temerature set to with in 0.2 of a degree to get the exact result expected. The cost means it is only really suitable for Pro kitchens who cook a batch of 20 or so at once then chill until needed.

[venator]

There's an idea, Howard k - maybe I could put my big stockpot on the induction hob, and check the temperature over a couple of hours.

That thermometer looks god, but I have a Weber barbie thermometer with wireless remote readout, which goes down to the kind of temperature I need, and I can check from anywhere in the house.

Oh what fun!! toys for boys!!

[venator]

Hi Eddie51 - I can't believe that .1 of a degree is going to spoil the recipe - I've got one of Heston's books somewhere, will have a read.

I suspect the sous vide process is good, but is being puffed up by chefs who can bang up their prices - much like the late lamented nouvelle cuisine craze.

[EDDIE51]

Information here ,
http://www.cookingsou...-is-sous-vide-cooking
As I said temperature control is VITAL, for example a medium rare steak has to be cooked at exactly 171 deg F ( not 170 or 172 ! or the texture will not be right. ) Unless your thermostat is able to control the water to with in 1 deg it will just be 'hit and miss' no point in doing it. The cooking times can be very long as well up to 72 hours ! and during the entire time the temerature must stay within1 deg or better. This again is why it is mainly only ever suitable for pro kitchens where the cooking time does not matter they just batch cook in advance and reheat. The reheating has to be to the exact temperature as well not just bunged in a microwave .

[EDDIE51]

Gordon Ramsey was on TV about Sous Vide the other week, he gave an example of a fish dish where the temperature needed to be within 0.4 of a degree to get the exact result. Mind you it could be 90% Bullsh!t !

[venator]

Thanks for that, but it's an ad by the people who are trying to sell us a very expensive piece of equipment - they would say that, wouldn't they?

(with apologies to Mandy Rice-Davies!)

[EDDIE51]

It's not new Pro kitchens have been using Sous Vide since the 1970s .

[EDDIE51]

Actual recipes / temperatures here , but be warned I clicked on the Rib of Beef recipe and it says the cooking time is from several hours to '' a few days'' !according to weight
http://www.cookingsou...fo/sous-vide-recipes.