Re: [MBZ] OT: Cooking Sous Vide

[Greg Fiorentino]

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
 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

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Re: [MBZ] OT: Cooking Sous Vide

[Craig]

On Thu, 19 Sep 2013 19:05:20 -0400 Rich Thomas
 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

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Re: [MBZ] OT: Cooking Sous Vide

[Greg Fiorentino]

<< 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:



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"
 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

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Re: [MBZ] OT: Cooking Sous Vide

[Craig]

On Thu, 19 Sep 2013 16:04:29 -0500 Randy Bennell 
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

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[MBZ] OT: Cooking Sous Vide

[Greg Fiorentino]

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

&qid=1379616851&sr=8-1&keywords=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

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Re: [MBZ] OT: Cooking Sous Vide

[Randy Bennell]

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"
 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

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Re: [MBZ] OT: Cooking Sous Vide

[Rich Thomas]

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

&qid=1379616851&sr=8-1&keywords=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

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Re: [MBZ] OT: Cooking Sous Vide

[Craig]

On Thu, 19 Sep 2013 12:02:50 -0700 "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.
>
>   
>
> 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

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