Sous Vide Cooking

Being touted as the latest and greatest in some gourmet cooking magazines and gourmet cooking equipment sites and even though I tend to be a sucker for new cooking techniques, this one strikes me that it should have been introduced by Ron Popeil and labeled: "As Seen on TV":




Anyone with actual experience?

Yes, I use the beer cooler hack and have had wonderful results with duck, turkey, pork and beef.

Chef Bruce Byng, of Teatro Limon restaurant in Puerto Vallarta uses this technique and is happy with the results. I don't think he uses a special gadget other than, perhaps, a Bain Marie. In Mexico, it would be used to prepare Carne en su Jugo.

CheenaGringo wrote:beer cooler hack?

Since I can't afford the $$$ for a sous vide cooker I use my seal-a-meal and the following with excellent results!

http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html

Thank you Lunateak! Learn something new every day if you are not careful! Might just try that with a finish on the searing burner on the BBQ?

I use a cast iron skillet. I'm thinking a torch would be FUN!
There are other hacks, requiring buying and making electrical thermostats, out there that allow for longer times and more exact temperatures, think larger cuts, but this has worked for me for several years. Enjoy!

One question comes to mind: do you season prior to or after the Sous Vide process? There seems to be differing schools of thought.

I prefer adding seasoning and then sealing. It seems to "infuse" when using the vacuum sealer. Go easy on the salt. Experiment, eat and enjoy!

Since a vacuum sealer isn't one of our tools, I am still inclined to give a steak a bit of seasoning prior to placing in a Ziplock bag. From there, I am thinking a very light coating of garlic infused olive oil just prior to placement on the searing burner?

Sounds perfect. Make mine medium rare!

[quote="CheenaGringo"I am still inclined to give a steak a bit of seasoning prior to placing in a Ziplock bag.[/quote]

Another example of dangerous misinformation.

http://www.engineeringexchange.com/profiles/blogs/the-mystery-of-the-ziplock-omelet-is-it-toxic

CHILLIN wrote:[quote="CheenaGringo"I am still inclined to give a steak a bit of seasoning prior to placing in a Ziplock bag.

Another example of dangerous misinformation.

http://www.engineeringexchange.com/profiles/blogs/the-mystery-of-the-ziplock-omelet-is-it-toxic[/quote]

No kidding, Chillin'. Dangerous misinformation, indeed! If you read the information on sous vide cooking you would know that the temperature of the water is set at the temperature you want the finished product, ie., medium rare steak at about 125-130 degrees. Using New Math I find that to be well below the "melting" temperature of plastic storage bags in boiling water.