Post: #1

Sous Vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and even higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. (taken directly from Wikipedia)

For Example, you are cooking a Strip Steak. You will set the water bath to 132°F for a perfect medium rare. The best part about this cooking method is the flexibility. I get home from work throw a steak in the freezer bag, remove all the air, put in the water and turn on the Sous Vide and it is ready when I get home from the gym. It will not overcook and it will be the perfect temperature. You still want to sear the outside though, but that takes about a minute. I normally use a torch like http://www.amazon.com/Iwatani-Cooking-To...B00BBJC1CY or a cast iron skillet set on high. Don’t use a crème Brulee torch because they are too weak and take too long. I have cooked steaks, chicken, pork and fish using this method and it always turns out excellent. You can also cook vegetables, though I have never tried. An article (http://www.sciencedirect.com/science/art...0X11000035) I found claims that sous vide cooked vegetables retain nearly all of their nutrients. I will give them a try, but you probably need two units, because the temp ranges are so different.

You can make a DIY for less than $40 http://www.instructables.com/id/Sous-vid...s-than-40/

Or you can heat up water and use a cooler http://www.seriouseats.com/2010/04/cook-...-hack.html

I purchased this one http://www.amazon.com/Dorkfood-Sous-Vide...B0088OTON4 and it works great.

There are more expensive options on the markets, but I haven’t used those so I can’t vouch for them.

Post: #2

Always wanted to try Sous Vide cooking. What is your view on the interaction of heat, plastic and food. Don't freezer bags leach more of their chemicals into the food than microwaveable containers do?

Post: #3

(06-02-2015 11:27 AM)Bad Hussar Wrote:  Always wanted to try Sous Vide cooking. What is your view on the interaction of heat, plastic and food. Don't freezer bags leach more of their chemicals into the food than microwaveable containers do?

Ziplock bags are low density Polyethylene, which are BPA free, and that is what nearly all of the food saver bags are as well. They are considered the safer option, but honestly I don't know. The research out there seems to be inconclusive.

This is the best I could find.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/

Quote:"Very few studies (Soto et al. 1991; Till et al. 1982) have examined the extent to which plastics that presumably do not contain BPA nevertheless release other chemicals having detectable EA. For example, a recent comprehensive review [table on page 72 of Gray (2008)] described polyethylene (PE), PP, and PE terephthalate (PET) plastics as being “‘OK’ for use with respect to release of chemicals exhibiting EA.

EA being estrogenic activity which you obviously want to avoid.

Post: #4

How about foil bags?

My thoughts are that you're not boiling the bags, so release of chemicals should be limited...but then again, I'm not a chemist and don't work for Ziploc.

Post: #5

(06-02-2015 03:45 PM)polar Wrote:  How about foil bags?

My thoughts are that you're not boiling the bags, so release of chemicals should be limited...but then again, I'm not a chemist and don't work for Ziploc.

Aluminum foil is pretty much the same thing. Some say it is safe others say it will give you cancer.

Yeah, I am with you.

The more research I do the more confusing it get. Honestly, it seems as if nobody has any clue. I will probably stick with it though due to the convenience and great results.

Post: #6

Sous vide technology gets cheaper and cheaper. It's a particularly good technique for long cooked foods like short ribs or other braising cuts.

I've used both the Anova and Sansaire immersion circulators and highly recommend both. The Polyscience circulators are more prone to break and way more expensive too.

For anyone interested in Modernist cooking techniques like sous vide, I can't recommend this book enough:

http://www.amazon.com/Modernist-Cuisine-...ng+at+home

Hefty price tag for a cookbook, but this book replaces thousands of dollars spend on cooking school.

Post: #7

(06-03-2015 03:47 AM)Veloce Wrote:  Sous vide technology gets cheaper and cheaper. It's a particularly good technique for long cooked foods like short ribs or other braising cuts.

I've used both the Anova and Sansaire immersion circulators and highly recommend both. The Polyscience circulators are more prone to break and way more expensive too.

For anyone interested in Modernist cooking techniques like sous vide, I can't recommend this book enough:

http://www.amazon.com/Modernist-Cuisine-...ng+at+home

Hefty price tag for a cookbook, but this book replaces thousands of dollars spend on cooking school.

That is one expensive book.

It is also on piratebay. Just sayin.