Re: [MBZ] OT: Cooking Sous Vide
On Thu, 19 Sep 2013 12:02:50 -0700 Greg Fiorentino gf...@dslnorthwest.net wrote: I have been curious about this technique for the last few years, toying with the idea of springing for the $400 or so for the early consumer grade water oven. I was deterred by the price and also the lack of space for such an appliance in my kitchen. Does any of you do this? Never heard of it before, so I looked it up: https://en.wikipedia.org/wiki/Sous-vide Sous-vide (/suːˈviːd/; French for under vacuum)[1] is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times -- 72 hours 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 meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same doneness, keeping the food juicier. The article continues on, talking about History, Essential features, Limitations, Modern use, Temperature control, and Safety. In particular, Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[12] Craig ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] OT: Cooking Sous Vide
Some people have taken a Crockpot and a simple Arduino controller to make one of those things for cheap money. Basically a thermo sensor and a relay to control the Crockpot, maybe $30 worth of parts and some simple programming. This is very easy to do even as a beginner project as I think there are instructables about it, I have seen various sites with such things and all the details. --R On 9/19/13 3:02 PM, Greg Fiorentino wrote: I have been curious about this technique for the last few years, toying with the idea of springing for the $400 or so for the early consumer grade water oven. I was deterred by the price and also the lack of space for such an appliance in my kitchen. A few months back I happened upon a sous vide duck breast menu item in a restaurant, and had to give it a try. It was astonishingly good! So, when I happened upon this item: http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088 OTON4/ref=sr_1_1?ie=UTF8 http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B008 8OTON4/ref=sr_1_1?ie=UTF8qid=1379616851sr=8-1keywords=dork+sous+vide qid=1379616851sr=8-1keywords=dork+sous+vide or http://tinyurl.com/p7m9d66 for only $99, I had to go for it. It works with the el cheapo crockpot or rice cooker you already own. It can produce meals like those served at the French Laundry or other top end restaurants with minimal effort. It makes the best beef, fish or chicken you have ever experienced. It can safely cook rare hamburger or pork or chicken at lower temperatures than would otherwise be unsafe. You can cook beef cuts for extended periods of time (24-48 hours or more) and still have them as rare as you like, but with the connective tissue and gristle softened by the long cooking. Does any of you do this? Greg ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] OT: Cooking Sous Vide
If one heated the sealed bags at higher temperatures, they might explode?? Randy On 19/09/2013 3:45 PM, Craig wrote: On Thu, 19 Sep 2013 12:02:50 -0700 Greg Fiorentino gf...@dslnorthwest.net wrote: I have been curious about this technique for the last few years, toying with the idea of springing for the $400 or so for the early consumer grade water oven. I was deterred by the price and also the lack of space for such an appliance in my kitchen. Does any of you do this? Never heard of it before, so I looked it up: https://en.wikipedia.org/wiki/Sous-vide Sous-vide (/suːˈviːd/; French for under vacuum)[1] is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times -- 72 hours 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 meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same doneness, keeping the food juicier. The article continues on, talking about History, Essential features, Limitations, Modern use, Temperature control, and Safety. In particular, Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[12] Craig ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
[MBZ] OT: Cooking Sous Vide
I have been curious about this technique for the last few years, toying with the idea of springing for the $400 or so for the early consumer grade water oven. I was deterred by the price and also the lack of space for such an appliance in my kitchen. A few months back I happened upon a sous vide duck breast menu item in a restaurant, and had to give it a try. It was astonishingly good! So, when I happened upon this item: http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088 OTON4/ref=sr_1_1?ie=UTF8 http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B008 8OTON4/ref=sr_1_1?ie=UTF8qid=1379616851sr=8-1keywords=dork+sous+vide qid=1379616851sr=8-1keywords=dork+sous+vide or http://tinyurl.com/p7m9d66 for only $99, I had to go for it. It works with the el cheapo crockpot or rice cooker you already own. It can produce meals like those served at the French Laundry or other top end restaurants with minimal effort. It makes the best beef, fish or chicken you have ever experienced. It can safely cook rare hamburger or pork or chicken at lower temperatures than would otherwise be unsafe. You can cook beef cuts for extended periods of time (24-48 hours or more) and still have them as rare as you like, but with the connective tissue and gristle softened by the long cooking. Does any of you do this? Greg ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] OT: Cooking Sous Vide
On Thu, 19 Sep 2013 16:04:29 -0500 Randy Bennell rbenn...@bennell.ca wrote: If one heated the sealed bags at higher temperatures, they might explode?? Well, yes, if you make the liquid in the sealed bag boil, of course it will explode. Craig ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] OT: Cooking Sous Vide
In particular, Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[12] Is followed by: Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat. Pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin's treatise specifies precise chilling requirements for cook-chill, so that the botulism spores do not have the opportunity to grow or propagate. Pasteurised food can then be stored for up to two weeks at around 3 °C (37 °F) sealed within the vacuum pack.[4] If I am going to refrigerate and store pasteurized food, I chill it immediately in an ice water bath. Nothing is idiot-proof. Greg -Original Message- From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Craig Sent: Thursday, September 19, 2013 1:45 PM To: Mercedes Discussion List Subject: Re: [MBZ] OT: Cooking Sous Vide On Thu, 19 Sep 2013 12:02:50 -0700 Greg Fiorentino gf...@dslnorthwest.net wrote: I have been curious about this technique for the last few years, toying with the idea of springing for the $400 or so for the early consumer grade water oven. I was deterred by the price and also the lack of space for such an appliance in my kitchen. Does any of you do this? Never heard of it before, so I looked it up: https://en.wikipedia.org/wiki/Sous-vide Sous-vide (/suːˈviːd/; French for under vacuum)[1] is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times -- 72 hours 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 meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same doneness, keeping the food juicier. The article continues on, talking about History, Essential features, Limitations, Modern use, Temperature control, and Safety. In particular, Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[12] Craig ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] OT: Cooking Sous Vide
On Thu, 19 Sep 2013 19:05:20 -0400 Rich Thomas richthomas79td...@constructivity.net wrote: Some people have taken a Crockpot and a simple Arduino controller to make one of those things for cheap money. Basically a thermo sensor and a relay to control the Crockpot, maybe $30 worth of parts and some simple programming. This is very easy to do even as a beginner project as I think there are instructables about it, I have seen various sites with such things and all the details. Or you could do it the analog route with a wall-wart power source, an op-amp, a few resistors, a few capacitors, and a relay ... Craig ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] OT: Cooking Sous Vide
The key is that the temperature control should be accurate to within a degree or so, and keep the water bath constant to that temperature. I'm sure that some of you know how to do that and are capable of building such a device. I was happy to pay the $99. I already had the $25 slow cooker and foodsaver vacuum sealer, but Ziploc freezer bags work better for some things. The results are well worth it! Greg -Original Message- From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Craig Sent: Thursday, September 19, 2013 6:14 PM To: Mercedes Discussion List Subject: Re: [MBZ] OT: Cooking Sous Vide On Thu, 19 Sep 2013 19:05:20 -0400 Rich Thomas richthomas79td...@constructivity.net wrote: Some people have taken a Crockpot and a simple Arduino controller to make one of those things for cheap money. Basically a thermo sensor and a relay to control the Crockpot, maybe $30 worth of parts and some simple programming. This is very easy to do even as a beginner project as I think there are instructables about it, I have seen various sites with such things and all the details. Or you could do it the analog route with a wall-wart power source, an op-amp, a few resistors, a few capacitors, and a relay ... Craig ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
