what types of food can you cook sous vide

The truly BEST way to cook meat evenly (frozen or not) would be a ""low-temp cooking"" process (AKA sous vide). If you can surround the meat with water at exactly the target temperature of the meat (e.g. 60 Celsius for chicken) you don't need to worry about it getting overcooked.

Boiling Chicken Breast (or any meat) before cooking to cook evenly

"_Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute: Sign up Here's how it works: Anybody can ask a question Anybody can answer The best answers are voted up and rise to the top Boiling Chicken Breast (or any meat) before cooking to cook evenlyup vote12down votefavorite Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it.

The scenario is this, let's say you forget to take the Chicken Breast (whole, not chopped or butterfly cut) out the freezer and you need to cook it as soon as possible, OR you want to make sure you don't over cook the chicken as you fry it since they can get thick sometimes and you don't know if you cooked it all throughout.

In that scenario, my mother believes that it is okay to boil the chicken meat first in water before frying it. Her logic is that boiling actually cooks the inside evenly without burning the outside and frying gives it color.

However, I think that boiling the chicken takes the flavor away, just like how chicken bones are boiled to make stocks. Also, I think that boiling the chicken for too long causes the chicken to dry out (just like overcooking it).

I tried to tell her that butterflying it would be the best solution to cooking the chicken breast evenly, next to cooking it in the right temperature to not boil it (which seals the flavor inside) and then putting it in the oven (optional). What do you guys think? Is boiling meat that detrimental to the flavor and overall quality of the dish?chicken boiling chicken-breastshare improve this questionasked Oct 21 '14 at 7:49Razgriz250 4 6 141boil it with chicken stock and it will taste good – user32649 Jan 10 '15 at 18:03add a comment8 Answers active oldest votesup vote22down voteaccepted Short answer - you are right on all counts and she's wrong.

Tell her that, she'll love it. ;)The longer answer is that boiling a frozen piece of meat, especially one that is thick in the middle like chicken breast is exactly the opposite of what you want to do as you'll cook the outside but the inside will still be frozen, and boiling (as you rightly point out) will remove flavor from what is already IMO flavorless to begin with.

Any cooking method will dry the chicken out whether boiling, baking, or frying, so by cooking twice you are liable to end up with food that is overcooked on the outside and undercooked on the inside.

Cooking frozen chicken isn't a great idea from a safety and quality perspective but it can be done if the meat is cut thin, so your point about butterflying it is very valid. What I do personally is I thaw chicken meat (thighs in my case) partially in the microwave, then I slice it into 1/2"" (about 1.3cm) pieces across the grain before cooking in a saute/stir fry of some sort.

I like partially rather than fully thawing in the microwave because it gives a better taste/texture than a full thaw in the microwave, and it is very easy to slice when partially frozen.share improve this answeredited Oct 23 '14 at 14:52answered Oct 21 '14 at 8:59Gd D33.2k 1 47 953The best thing about the recommended method is that microwaving, unlike other forms of cooking, does cook from the inside as well as the outside. Though obviously it's not the best for fully-cooking a meal, for thawing a piece of meat, it is ideal.

– Zibbobz Oct 21 '14 at 14:436@Zibbobz Microwaves do not necessarily cook from the inside out. They heat whatever moisture they hit first.

Since we're talking about chicken, the microwave will actually heat from the outside-in because the outside of the chicken absorbs the microwave energy before it reaches the center. straightdope.com/columns/read/2118/… – M. Dudley Oct 22 '14 at 15:562Boiling in fact does dry the chicken out, because it will cause the muscle fibers to contract, expelling their moisture. – djheru Oct 22 '14 at 18:42@djheru My point is that any cooking will dry the chicken out no matter the method, it could be better phrased though.

– Gd D Oct 23 '14 at 14:48Sous vide will dry the chicken out very very little. – Neil G Dec 2 '15 at 10:26add a commentup vote16down vote I found that putting chicken breasts in a ziplock bag and letting them sit in a bowl of water thaws them fairly quickly ""changing the water helps too"".

Albet not as quickly as a microwave though however in my opinion too long on dethaw in a microwave seems to make the chicken taste off.share improve this answeranswered Oct 21 '14 at 15:22Paul161 21I do this for most frozen meats, I can defrost a package of chicken breasts, or sausages in about an hour by keeping it in cold water to defrost them.

Then I can cook without worry. When you no longer have a microwave it's necessary to find alternatives. – Michael F Oct 21 '14 at 16:50I also do this. I have found that most of the time I can even use hot water without cooking the meat (especially if my ground beef is still in the butcher paper). This is very helpful if I forgot to move the meat to the refrigerator the night before. – Andrew Burns Oct 22 '14 at 13:461The scientific explanation is that water has a high heat capacity, so it 'absorbs' the cold from the meat pretty quickly. You can speed it up even more by using a metal bowl on a metal surface (like in the sink). I defrosted 3 porkchops like this in less than 30 minutes the other day. – Johanna Jan 10 '15 at 18:26add a commentup vote9down vote

Most sous vide restaurants sear both sides of the meat before and/or after the low-temp part happens to attain good color. That said, the equipment to properly low-temp cook things is a bit beyond most home-cooks. Thus you're totally right - boiling meat is generally the worst way to cook it for flavor. Braising meat can be a good solution, but that's very different from a boil. Edit: This situation has changed in recent years - decent Sous Vide machines are available at home-cook prices ($125 - $200 USD, not exactly cheap, but still affordable).

I've got one and can get my chicken, steaks, etc exactly as done as I'd like them.share improve this answeredited Dec 7 '15 at 17:30answered Oct 21 '14 at 18:11john31031,356 6 9add a commentup vote2down vote I will side with your mother here.

If you do it right, you'll get better meat. What dries meat out is not the method (baking, frying or boiling), but cooking for too long.

If your meat is frozen, and you fry it until the centre is done, the outside will be overcooked. But if you start the meat in a much gentler cooking method with lower temperature, such as boiling, you will get much better meat quality. It is up to you to decide how much to cook the meat in the beginning, the closer it gets to done, the shorter it will spend in the second stage in the pan.

Ideally, if you have a sous vide bath, you can throw it in for several hours (!) until it reaches the perfect temperature inside, then just give it a very quick sear in a sizzling pan, or char it with a torch only, to develop a very thin tasty crust without even rewarming the inside.

What you shouldn't do is boil the meat until it's overdone, then give it another 15 minutes in the pan.

Chicken breast will end up in tasteless strings with such a treatment.share improve this answeranswered Oct 21 '14 at 17:40rumtscho ♦72.2k 26 169 3113What dries out the meat is neither the method nor the time--it is the maximum internal temperature of the meat that affects the final moisture content more than any other factor. Placing meat in boiling water is not a gentle cooking method by any means. Thermal conductivity of water is especially high, and boiling water guarantees the outside be overdone before the inside is past raw.

– Ray Oct 22 '14 at 16:551Sous vide, on the other hand, is generally a gentler cooking method, but specifically because it is not boiling – Ray Oct 22 '14 at 16:563@Ray placing chicken in water at 100 Celsius is gentle in comparison to placing it in oil at 180 Celsius.

Sure, simmering is better than boiling, and sous vide is better than simmering here. Frankly, I'm missing a word in English which means to ""cook in water"" - just ""cooking"" covers too many methods, and ""boiling"" and ""simmering"" are way too specific.

But this cooking method is relatively gentle when compared to frying. – rumtscho ♦ Oct 22 '14 at 17:04My brother is a chef who learned his trade at the top restaurant at Gleneagles (and other places).

He was taught to gently poach the chicken prior to final cooking in a pan. He used to cook for me and my friends sometimes, his panfried chicken cooked in this way was always moist and succulent.

– Kev Oct 22 '14 at 23:151I understand, rumtscho--it sounds it might have been lost in translation, where by boiling you mean cooking in water more generally. Perhaps poaching is what you have in mind? – Ray Oct 23 '14 at 0:44add a commentup vote0down vote I cook thick skinless/boneless chicken breasts all the time.

And most of the time I am using the frozen variety. I would love to thaw the chicken out in the sink with cool water for a few hours. Do I ever remember to do this? No. So I have tested cooking chicken hundreds of times on the stove top.

(Chicken is about 1 pound per and upwards of 2 inches thick)What I have found: The most important part is the beginning. You must sear each side until dry and brown. You will need stove on high and there will be a lot of water melting off.

Don't flip the first time until the pan is waterless - applies to cooking multiple breasts at same time. Once you flip there won't be as much melting on the other side. Once the second side is brown add a little olive oil and flip again.

Continuing cooking until raw chicken is not visible, both sides are browned (not burnt). Add water to go up to about 1/2 to 2/3 the height of chicken. I also add salt/pepper and other seasonings here. Keep cooktop on as high as possible. The goal is to have no water in pan once done.

You will flip chicken every 5-10 minutes to make sure it is cooking evenly. A large frozen piece may take 30 mins. If water is gone before chicken is cooked through then add about a cup at a time until it is done.

You can overcook easily using this method so don't just let small pieces shrivel up in the water. If cooking different sizes, take out the smaller pieces, set them aside and throw them back in with 3 minutes to go. So when you are ""done"" pan should not have water - very important because as the water evaporates, the flavor let out into the water makes its way back to the chicken.

Rebrown your chicken on each side quickly (on high with no water this may be 30 seconds per side). Enjoy your chicken. Seasoned properly and with the right amount of time/water this works great. Maybe not as good as fresh but good enough.

The hard part is knowing your pan/stove. You want your water to evaporate but not so quickly that you are throwing water in every minute.

On the flip side if you put in too much there isn't a way to drain it out without draining out a good deal of the flavor.share improve this answeranswered Oct 21 '14 at 21:59blankip398 5 12add a commentup vote0down vote If you are starting from frozen meat and want it cooked as quickly as possible, the only method I can recommend is cooking it in sauce. Pounding the chicken breast or butterflying a thawed breast would definitely yield better results then boiling the breast in water.

However neither of those methods are possible with a frozen piece of meat which is what you are starting with. It is true that boiling the meat would dilute the flavor of the chicken. However this can be offset by making a dish where the cooking liquid is consumed.

One suggestion is using a jar of chicken soup and simmer until the breast is cooked, then chop of the meat and put it back in the soup. Another is to cook the chicken in some tomato sauce and then serve it with pasta.share improve this answeranswered Jun 13 '15 at 21:31cspirou500 2 10add a commentup vote0down vote Boil the chicken, add chicken stock to enhance its taste.

Remove from water when tender, coat it with egg and flour (add garlic powder, salt, chili powder little sugar on the flour), fry it.

Result: Tender juicy fried chickenshare improve this answeranswered Mar 22 at 3:38Kerch1add a commentup vote0down vote Sous vide is the best choice for “pre-cooking” chicken, IMHO. You can do it without a sous vide machine (although it’s kind of a PITA) by putting each breast in a ziplock bag.

Seal the bag except for a tiny corner and submerge the bag in water to force the air out, then completely seal the bag. Bring a saucepan large enough to hold the breasts filled with water to just under a simmer, and keep a close eye on the temp (you’ve got a thermometer, right?)

- keep it at about 145°F and immerse the chicken in the hot water. They’ll be cooked through in about an hour, and you can finish them off by searing them quickly in a screaming hot oiled pan.

Put a teaspoon of butter, a sprig of herbs, and a slice of lemon in the ziplock for extra flavor. You could also poach the breasts in barely simmering white wine, which is a lot less of a nuisance, and imparts a delicious flavor to the meat.share improve this answeranswered Mar 22 at 5:37Just Joel379 9add a comment Your Answer Sign up or log in Sign up using Google Sign up using Facebook Sign up using Email and Password Post as a guest Name Email By posting your answer, you agree to the privacy policy and terms of service.

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Sous vide can be used or just knowing and monitoring the temp and you can get very sweet potatoes without adding sugar. Conversely, you can cook fast and keep them more on the savory side. Whatever you do, they need to be cooked, eventually, over 180F, which is the temperature pectin breaks down in order to be tender.

Favorite internal temperature for a baked or sweet potato?

"« 1 2 »Comments30yearegger Posts: 74January 2014Just bake until it feels soft when squeezed gently. Easley SC Go! Tigers Fred19Flintstone Posts: 7,380January 2014I love my Thermapen and cooking with it, but hasn't dawned on me to cook my potato to a specific temp. I use the fork test. If I'm mashing it or pureeing it, I want it soft. If I'm going to do something like make a hash, I want them to be firmer. Flint, Michiganbuzd504 Posts: 2,456January 2014It's a good question and I baked sweet potatoes last night, and I didn't think to thermapen them. NOLAEgg North Posts: 1,091January 2014I just cook both until soft and then good to go. Usually wrap in foil in place directly on lump, near the side, then cook whatever and it's all done around the same time.

Dave Cambridge, Ontario - Canada LBGE (2010), Mini Max (2015)buzd504 Posts: 2,456January 2014 edited January 2014210 degrees, according to this site: http://whatscookingamerica.net/Q-A/Potato Baking.htm (which would make sense considering it's right below the point at which the water would start steaming the potato).

NOLAEggo Matic Posts: 130January 2014210 degrees on the dot - thermapen approved. LBGE Virginia Beach, Virginiajls9595 Posts: 1,528January 2014205-210 has always worked for me In Manchester, TNVol For Life!Loosemoose Posts: 295January 2014Eggo Matic said:210 degrees on the dot - thermapen approved.

I googled it and this is what I read as well. Nowhere Indianadlk7 Posts: 1,053January 2014I've always taken them to 215 degrees and have always had compliments. I rub them with EVOO, give them a good coating of kosher salt, and bake them on the egg indirect at 350.

I will, however, try 210 IT and see if that makes them even better. Two XL BGEs - So Happy!!! !Waunakee, WICarolina Q Posts: 12,814January 2014I have never baked a potato to temp. But I have checked the temp of a potato I have baked. 205-210° is about right. For russets anyway.

I assume the same temp for sweet potatoes (never checked), but they don't take as long. As for cooking time/temp. I just cook them at the temp of whatever else I'm cooking. For me, that's usually 325-450* so 45 minutes to 1:15-ish.

Or, nuke 'em for a few. Maybe 4-5 for a sweet, 6-8 for russet. Longer for multiple potatoes. I hate it when I go to the kitchen for food and all I find are ingredients!…Unknown Michael Central Connecticut Griffin Posts: 7,639January 2014Add me to the 210 degree temp camp.

Unless I am baking potatoes for baked potato soup, then 195-200. Rowlett, Texas Griffin's Grub or you can find me on Facebook The Supreme Potentate, Sovereign Commander and Sultan of Wingsjhl192 Posts: 1,006January 2014These potatoes were for eating as baked potatoes.

The 205-210 was perfect. While I always cooked to feel as well, knowing what the temperature is going to be when done is helpful. XL BGE; Medium BGE; L BGEPhinster Posts: 1July 2014Thanks Eggheads...good info....ham and sweet potatoes tonightllrickman Posts: 585August 2014 edited August 2014For a sweet potato cook until black then toss in the coals the only good sweet potato is one in the trash The above goes for cantaloupe also.

Now that's the nastiest food on gods green earth Now for a baked. As said above I do until it's soft to the squeeze One LBGE Digi Q green Thermapen AR Albuquerque, NMcortguitarman Posts: 2,061August 2014210.

I even put my Maverick in mine so if don't have to keep checking. Mark Annville, PABham Man Posts: 5November 2015Very good to know. My wife asked me to bake sweet potatoes for Yams, and i didnt want to get them too well done. I'll see what Temp I come up with.

Jeepster47 Posts: 3,827November 2015 edited November 2015Carolina Q said:... Or, nuke 'em for a few. Maybe 4-5 for a sweet, 6-8 for russet. Longer for multiple potatoes. Nuked potatoes have a different taste/texture than oven/egg baked ones.

Microwaved spuds have a good taste, just not a great taste ... great taste requires baking. However, a front end nuke is something to keep in mind when your main protein cook is too low of a temp and/or too short of a cook to yield fully baked potatoes.

The initial help with the microwave doesn't seem to be noticeable in the end product. Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Maxnolaegghead Posts: 26,284November 2015Sweet potato tip: If you like them sweet, cook them slow so they stay in the 135-170F range for a long period of time. There is an enzyme that converts starch into sugar in this range. Over 170 and it denatures and stops working.

http://www.seriouseats.com/2014/11/food-lab-sweet-potatoes-mashed-science-not-sugar-thanksgiving.html______________________________________________ This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite. Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.

Registered republican. New Orleans, LA - we know how to eat Bham Man Posts: 5November 2015I have had Sweet Potatoes in the oven at 400 Degree F. It looks like they feel tender at internal temp of 200 F. Let me know what anyone else comes up with.gdenby Posts: 5,819November 2015I, too, aim for 205 for spuds.

About the same for sweet potatoes, or any root veg if I want them tender. Bham Man Posts: 5November 2015Very good to know.

My wife asked me to bake sweet potatoes for Yams, and I didnt want to get them too well done. I checked and it looks like Sweet Potatoes are Tender at an internal temp of 200 F.fishlessman Posts: 22,696November 2015squeeze test works, no reason to change that. for baked i only use russets or sweet potatoes, no reason to buy the other ones unless your making saladfukahwee maine http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/SGH Posts: 23,958November 2015fishlessman said:no reason to buy the other ones unless your making salad Or feeding crickets Location- Just ""this side"" of Biloxi, Ms. Status- Standing by.

Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all. Virtus Junxit Mors Non Separabit The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out.fishlessman Posts: 22,696November 2015nolaegghead said: Sweet potato tip: If you like them sweet, cook them slow so they stay in the 135-170F range for a long period of time. There is an enzyme that converts starch into sugar in this range. Over 170 and it denatures and stops working.

Sous vide can be used or just knowing and monitoring the temp and you can get very sweet potatoes without adding sugar. Conversely, you can cook fast and keep them more on the savory side. Whatever you do, they need to be cooked, eventually, over 180F, which is the temperature pectin breaks down in order to be tender.

http://www.seriouseats.com/2014/11/food-lab-sweet-potatoes-mashed-science-not-sugar-thanksgiving.html this would explain why i like the huge sweet taters over the medium ones, longer cook time and sweeter. i can fix those little ones now, good to knowfukahwee maine http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/xiphoid007 Posts: 524February 2016Best ever baked potatoes: Clean nice large Idaho potatoes and poke some holes with a fork.

Coat with oil and sprinkle with salt and pepper. Cook an oven (or egg) at 425 for anywhere from 45-75 min depending on potato size. When fork tender and skin crispy, you're done. I usually do these in the oven as I'm often cooking the protein in the egg. Pittsburgh, PA - 1 LBGEBrisket_Fanatic Posts: 2,600February 2016Just did this last night with a sweet potato and it was in the 197 range.

Pulled a few minutes after that and it was just al dente. Figure 210 would be nice and soft NW IA2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe Zmokin Posts: 1,937February 2016 edited February 2016fishlessman said:squeeze test works, no reason to change that.

for baked i only use russets or sweet potatoes, no reason to buy the other ones unless your making salad Hmm, I stopped buying russets a long time ago. I prefer yukon golds when making mashed taters, and redskin for roasting. I'll grate either one when making hash browns. One thing I noticed about both red & gold potatoes is they don't turn pink on the outside when left exposed to air after peeling.

Makes them much more appealing when eating them raw. Large BGE in a Sole' Gourmet Table Using the Black Cast Iron grill, Plate Setter, and a BBQ Guru temp controller. Medium BGE in custom modified off-road nest. Black Cast Iron grill, Plate Setter, and a Party-Q temp controller. Location: somewhere West of the Mason-Dixon Linestlcharcoal Posts: 2,920February 2016I've never measured the temp, but I wait until they are soft.

Squeeze them with tongs and if they don't bounce back, they're ready. I've pierce them all over with a metal skewer, microwave them for 2 minutes on each side, covered them with olive oil, salt, and pepper, then wrap in foil.

Over direct heat 400-500F and turn every 10 minutes. Ready in 30 minutes. I do the same with Yukon Golds, but if they are really fat, I'll put an aluminum ""potato nail"" through them. I those restaurants that bring the big idaho's in the paper, I hear they rub them with lard. Anybody know the trick on those??

Ozzie_Isaac Posts: 8,381February 2016210 is my temp If it is worth doing, it is worth overdoing. XL, Medium, Minimax, Blackstone Griddle Webass Posts: 132February 2016I use the KISS method...the trusty toothpick. Lenoir City, TN - Bama fan in Tenn Vol's backyard. LBGE, Weber Spirit« 1 2 » "

Slow-cooked eggs would be a more apt description. Very, very slow-cooked eggs even better. It's only through association with the equipment used to cook sous-vide (vacuum-sealed) foods that the term sous-vide eggs has stuck, despite the fact that there is no vacuum involved in their preparation.

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

"Sous Vide 101The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs The Food Lab Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt Profile Twitter Facebook Contact89 Printer-Friendly Version [Photographs: J. Kenji Lopez-Alt]Get the Recipes Sous Vide Soft Boiled Eggs Sous Vide Soft Poached Eggs More Eggs Buying tips, techniques, and recipes, no matter how you like them. Let's start off by saying that despite the title of this post, sous-vide eggs are a misnomer.

Still, it's the common term for them, so I'll use it. With that out of the way, let's get cracking with the matter at hand. Sous-vide eggs made their way around pretty much every fancy restaurant's menu in some form or another between five and ten years ago.

It's one of the easiest and best uses of a sous-vide style water circulator—it required no expensive vacuum sealer (the eggs cook directly in their shells), and it allowed chefs to achieve textures with eggs that they had never been able to achieve before. With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the action.

Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath. While we generally think of eggs as having two parts—the white and the yolk—there are actually three phases that we should care about: the yolk, the tight white, and the loose white.

*The yolk is the main nutrient source for the developing chicken embryo, and as such contains most of the nutritive value in the egg, including vitamins, minerals, and a good chunk of fat and protein. It's tightly bound in a membrane that keeps it spherical within the egg (though it flattens out and spreads when you break the egg onto a plate or in a pan.

The tight white consists of about 90 percent water with the rest being made up of proteins and a minute amount of minerals, fatty acids, and glucose.

It is contained within a delicate membrane that is just slightly smaller than the full size of the egg. Finally, the loose white is the part of the egg white that is not contained by the egg white membrane. When you crack the egg open, it's the white that spreads freely away from the rest of the egg. Its composition is similar to that of the tight white, but it has a lower concentration of proteins and other dissolved solids.

*Mc Gee, On Food and Cooking, pg 75-78As eggs age, both the yolk and the tight white membranes will get thinner and more fragile. At the same time, the tight white will leak moisture into the loose white, diluting the loose white further and causing it to become even runnier. Raw eggs are basically balloons of water thickened up by proteins. In their raw state, these proteins are tightly and individually packed and can thus flow relatively freely around each other.

Think of them as little balls of yarn. As the egg gets heated, these balls slowly loosen up. Eventually, they begin to entangle one another, creating a semi-solid meshwork that is powerful enough to suspend the water, fat, and minerals that make up the rest of the egg. Keep on cooking and that mesh will start to tighten up, eventually squeezing so tight that emulsions will break and the egg—in particular the egg yolk—will go from being tender and homogenous to dry and crumbly. Why is this important for sous-vide cooking? Because of varying concentrations of different types of proteins within each of the eggs' three consituent parts, each of those parts behaves slightly differently when heated.

Tight whites will begin to set first, though they don't become fully firm until a relatively high temperature. Loose whites remain watery until high temperatures, and yolks fall in the middle, gelling softy at moderate temperatures and getting firmer and firmer the more you heat them. To demonstrate this, I cooked eggs in a sous-vide cooker to various temperatures ranging from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large eggs for exactly 40 minutes—enough time for the egg to reach thermal equilibrium (that is, it is the same temperature as the water bath all the way through to the center), but not so long that the effects of prolonged cooking will have started to take effect.

(We'll discuss those effects more later on. )*Note that my sous-vide cooker has temp-set resolution of 1°F or 0.1°C, hence the conflicting number of significant digits.130°F (54.4°C)At 130°F, an egg can sit indefinitely without any sort of gelling taking place.

This is useful if you have a fear of using raw eggs in sauces like mayonnaise or Caesar salad dressing. By holding an egg at 130°F for a few hours, you can effectively sterilize it, making it safer to consume in raw preparations.

Loose white: Indistinguishable from raw. Tight white: Indistinguishable from raw. Yolk: Indistinguishable from raw.135°F (57.2°C)Proteins are just beginning to unravel, causing the egg white to take on a cloudy appearance.

Texture-wise, it's tough to distinguish the egg from a raw egg. Loose white: Appearance is slightly cloudy, texture is indistinguishable from raw. Tight white: Appearance is slightly cloudy, texture is indistinguishable from raw. Yolk: Indistinguishable from raw.140°F (60°C)The first big jump for tight egg whites, which at 140°F, will become firmly set enough to hold their basic shape, though the slightest provocation will cause them to crack and split.

Loose white: Watery and loose. Tight white: Ghostly white and barely set. Yolk: Indistinguishable from raw.145°F (62.8°C)Here the whites are firm enough to let you cut through them and pick them up with a spoon, while the yolk remains raw. This is my favorite temperature for poached and soft-boiled eggs (details and recipes to follow). Loose white: Watery and broken.

Tight white: Opaque white with a ghostly fringe, set enough to cut with a spoon. Yolk: Ever-so-slightly thicker than raw.150°F (65.6°C)Another big jump here!

Those egg yolks have gone from completely liquid to a soft, malleable texture that easily holds its shape. Loose white: Watery with coagulated chunks of protein. Tight white: Completely opaque, firm enough to break along fault lines when you cut it with a spoon. Yolk: very tender but malleable and firm enough to hold its shape when cut in half.155°F (68.3°C)At this stage, the yolks have caught up with the whites in terms of firmness—you can easily slide a spoon or knife into the whites, but the yolks offer a bit of resistance and hold their shape much better.

This is my least favorite egg temperature. Loose white: Watery with coagulated chunks of protein.

Tight white: Opaque and firm, but still tender. Yolk: Fudge-like in texture. Malleable, but starting to slightly crack.160°F (71.1°C)Finally, at the 160°F mark the loose whites have been heated sufficiently to coagulate completely leaving no watery liquid phase within the shell.

Loose white: Solid but tender, it tends to peel away from the tight white in a distinct layer. Tight white: Opaque and firm, but still tender. Yolk: Completely firm and still malleable, but with a tendency to crack with pressed or cut.165°F (73.

9°C)If hard-boiled is how you like your eggs, then a 165°F sous-vide egg should do you well. This is the ideal temperature for an egg salad that has distinct chunks of tender, non-rubbery egg. Loose white: Opaque and firm, but still tender. Tight white: Opaque and firm, but still tender.

Yolk: Completely firm but still moist and not at all powdery. It crumbles easily along fault lines. And if you like your eggs even more well done than that, then I can only surmise that you are either a) my wife or b) somebody with equally strange taste.

Timing Matters!So we've looked at temperatures, and for a long time I believed that with eggs, that was the only thing that really mattered.

That is, until I had a chat with César Vega, an expert in the science of dairy products. His assertion was that since many of these gelling reactions take place relatively slowly, simply bringing an egg up to equilibrium temperature will not actually take it to its maximum thickness.

So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk.

"Sous Vide 101The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs The Food Lab Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt Profile Twitter Facebook Contact89 Printer-Friendly Version [Photographs: J. Kenji Lopez-Alt]Get the Recipes Sous Vide Soft Boiled Eggs Sous Vide Soft Poached Eggs More Eggs Buying tips, techniques, and recipes, no matter how you like them. Let's start off by saying that despite the title of this post, sous-vide eggs are a misnomer.

Slow-cooked eggs would be a more apt description. Very, very slow-cooked eggs even better. It's only through association with the equipment used to cook sous-vide (vacuum-sealed) foods that the term sous-vide eggs has stuck, despite the fact that there is no vacuum involved in their preparation.

Still, it's the common term for them, so I'll use it. With that out of the way, let's get cracking with the matter at hand. Sous-vide eggs made their way around pretty much every fancy restaurant's menu in some form or another between five and ten years ago.

It's one of the easiest and best uses of a sous-vide style water circulator—it required no expensive vacuum sealer (the eggs cook directly in their shells), and it allowed chefs to achieve textures with eggs that they had never been able to achieve before. With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the action.

Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath. While we generally think of eggs as having two parts—the white and the yolk—there are actually three phases that we should care about: the yolk, the tight white, and the loose white.

*The yolk is the main nutrient source for the developing chicken embryo, and as such contains most of the nutritive value in the egg, including vitamins, minerals, and a good chunk of fat and protein. It's tightly bound in a membrane that keeps it spherical within the egg (though it flattens out and spreads when you break the egg onto a plate or in a pan.

The tight white consists of about 90 percent water with the rest being made up of proteins and a minute amount of minerals, fatty acids, and glucose.

It is contained within a delicate membrane that is just slightly smaller than the full size of the egg. Finally, the loose white is the part of the egg white that is not contained by the egg white membrane. When you crack the egg open, it's the white that spreads freely away from the rest of the egg. Its composition is similar to that of the tight white, but it has a lower concentration of proteins and other dissolved solids.

(We'll discuss those effects more later on. )*Note that my sous-vide cooker has temp-set resolution of 1°F or 0.1°C, hence the conflicting number of significant digits.130°F (54.4°C)At 130°F, an egg can sit indefinitely without any sort of gelling taking place.

This is useful if you have a fear of using raw eggs in sauces like mayonnaise or Caesar salad dressing. By holding an egg at 130°F for a few hours, you can effectively sterilize it, making it safer to consume in raw preparations.

Loose white: Indistinguishable from raw. Tight white: Indistinguishable from raw. Yolk: Indistinguishable from raw.135°F (57.2°C)Proteins are just beginning to unravel, causing the egg white to take on a cloudy appearance.

Texture-wise, it's tough to distinguish the egg from a raw egg. Loose white: Appearance is slightly cloudy, texture is indistinguishable from raw. Tight white: Appearance is slightly cloudy, texture is indistinguishable from raw. Yolk: Indistinguishable from raw.140°F (60°C)The first big jump for tight egg whites, which at 140°F, will become firmly set enough to hold their basic shape, though the slightest provocation will cause them to crack and split.

Loose white: Watery and loose. Tight white: Ghostly white and barely set. Yolk: Indistinguishable from raw.145°F (62.8°C)Here the whites are firm enough to let you cut through them and pick them up with a spoon, while the yolk remains raw. This is my favorite temperature for poached and soft-boiled eggs (details and recipes to follow). Loose white: Watery and broken.

Tight white: Opaque white with a ghostly fringe, set enough to cut with a spoon. Yolk: Ever-so-slightly thicker than raw.150°F (65.6°C)Another big jump here!

This is my least favorite egg temperature. Loose white: Watery with coagulated chunks of protein.

Tight white: Opaque and firm, but still tender. Yolk: Fudge-like in texture. Malleable, but starting to slightly crack.160°F (71.1°C)Finally, at the 160°F mark the loose whites have been heated sufficiently to coagulate completely leaving no watery liquid phase within the shell.

Loose white: Solid but tender, it tends to peel away from the tight white in a distinct layer. Tight white: Opaque and firm, but still tender. Yolk: Completely firm and still malleable, but with a tendency to crack with pressed or cut.165°F (73.

9°C)If hard-boiled is how you like your eggs, then a 165°F sous-vide egg should do you well. This is the ideal temperature for an egg salad that has distinct chunks of tender, non-rubbery egg. Loose white: Opaque and firm, but still tender. Tight white: Opaque and firm, but still tender.

Yolk: Completely firm but still moist and not at all powdery. It crumbles easily along fault lines. And if you like your eggs even more well done than that, then I can only surmise that you are either a) my wife or b) somebody with equally strange taste.

Timing Matters!So we've looked at temperatures, and for a long time I believed that with eggs, that was the only thing that really mattered.

That is, until I had a chat with César Vega, an expert in the science of dairy products. His assertion was that since many of these gelling reactions take place relatively slowly, simply bringing an egg up to equilibrium temperature will not actually take it to its maximum thickness.

So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk.

Here are five ways to sous vide food in a cooler, plus how you can also use your cooler to make corn on the cob and keep baked potatoes warm. How To Cook Steak In A Cooler - Place seasoned steak in a plastic bag. Remove as much air as possible before sealing bag.

The Epicurious Blog

"The Epicurious Blogshare Facebook Tweet pinit googleplus emailprint How to Cook Food in a Cooler: 6 Techniques to Considerby Alessandra Bulowon 08/05/14 at 01:16 PMA cooler isn't just a receptacle to chill your beer.

With the right technique, you can use it to sous vide pork butt, fish, burgers, steak, and lamb. Sous vide (French for ""under vacuum"") is a cooking method that's often used by chefs to make ingredients exceptionally tender and juicy. In restaurants, sous vide foods are vacuum sealed in plastic and then cooked at a low temperature in an expensive immersion circulator that's filled with hot water.

But to sous vide at home, the only tools you need are a plastic cooler, a quick-read thermometer, and a large plastic zip-top bag.

A closed cooler insulates heat just as well as it insulates cold, so it can hold the temperature of hot water for a couple of hours and is an ideal make-shift immersion circulator.

Boil water until it reaches a temperature of 130 degrees. Fill an empty plastic cooler with the water, insert bag, and close the lid. After 90 minutes, remove the bag from the cooler using tongs and take the steak out of the bag. Using a meat thermometer, test the temperature of the center of the steak to make sure it is 130 degrees.

Pat the steak dry and then sear it in a frying pan for 1 to 2 minutes on each side to create a crust. The Food Lab: How To Cook Steak In A Cooler Your browser does not currently recognize any of the video formats available.

Click here to visit our frequently asked questions about HTML5 video.0:00 / 3:39How to Cook a Rack of Lamb in a Cooler Place seasoned rack of lamb in a plastic bag. Remove as much air as possible before sealing bag. Boil water until it reaches a temperature of 130 degrees. Fill an empty plastic cooler with the water, insert bag, and close the lid. After 90 minutes, remove the bag from the cooler using tongs and take meat out of the bag. Using a meat thermometer, test the temperature of the lamb to make sure it is 130 degrees. Pat the meat dry and then sear it in a frying pan for 1 minute on each side.

TRADER JOES sous vide rack of lamb IN BEER COOLER part 1Your browser does not currently recognize any of the video formats available. Click here to visit our frequently asked questions about HTML5 video. How to Cook a Halibut in a Cooler Place seasoned halibut filets in a plastic bag.

Place a pat of butter between each filet so they do not stick to each other. Remove as much air as possible before sealing bag. Boil water until it reaches a temperature of 130 degrees. Fill an empty plastic cooler with the water, insert bag, and close the lid. After 20 minutes, remove the bag from the cooler using tongs and take fish out of the bag. Using a meat thermometer, test the temperature of the fish to make sure it is 130 degrees.

Sear the filets in a frying pan for 1 minute on each side. Chef Steps • Cheap Sous Vide • Cooler Method Your browser does not currently recognize any of the video formats available.

Click here to visit our frequently asked questions about HTML5 video. How to Cook Pork Butt in a Cooler You'll want to smoke the meat first so build a fire for indirect cooking.

Preheat the grill to 250°F. Place a whole pork butt in on the grill and cook over indirect heat for 5 hours. Once finished, place the pork butt in a plastic bag. Remove as much air as possible before sealing bag. Boil water until it reaches a temperature of 160 degrees. Fill an empty plastic cooler with the water, insert bag, and close the lid.

The meat will need to stay in the cooler for 48 hours. Since the temperature of the water will drop over a long period of time, use your thermometer to check the temperature every hour or so.

If the temperature falls below 160 degrees, empty out some of the water and add in some boiling water to raise the cooking temperature.

After 48 hours, remove the bag from the cooler using tongs and take the pork butt out of the bag. Pull the pork and serve. Sous Vide cooking: NOMIKU™ cooler hack with a Coleman Party Stacker™Your browser does not currently recognize any of the video formats available.

Click here to visit our frequently asked questions about HTML5 video. How To Cook a Medium-Rare Burger In A Cooler Place seasoned burger in a plastic bag. Remove as much air as possible before sealing bag. Boil water until it reaches a temperature of 130 degrees. Fill an empty plastic cooler with the water, insert bag, and close the lid. After 30 minutes, remove the bag from the cooler using tongs and take the burger out of the bag.

Using a meat thermometer, test the temperature of the center of the burger to make sure it is 130 degrees. Pat the burger dry and then sear it in a frying pan for 45 seconds on each side to create a crust. In addition to using your cooler as stand-in immersion circulator, you can also use it to boil corn and keep baked potatoes warm. How to Cook Corn in a Cooler Place uncooked shucked ears of corn into a large empty plastic cooler.

Pour in two large pots of boiling water, close the lid, and allow to soak for 30 minutes. Cooler Corn on the Cob For a Large Group in 30 Minutes Your browser does not currently recognize any of the video formats available. Click here to visit our frequently asked questions about HTML5 video.0:00 / 1:49How to Keep Baked Potatoes Warm in a Cooler: If you're making baked potatoes for a crowd, wrap them in tinfoil before baking, then pile them in a clean cooler and cover to insulate for up to 4 hours.

Have you ever cooked food in a cooler? Tell us what you think of this kitchen hack in the comments, below. Photos: Shutterstock Tagged with: Alessandra Bulow, Kitchen Hacks Comments (4)senojjones 11:30:23 AM on 01/26/15I own a Nomiku, and do sous vide often.

Sometimes I just use the ice chest technique. I have a thick commercial ice chest used to ship drugs that loses 1 degree an hour.

Got that on Ebay for $20. Great for food prep. I do a shrimp, pan seared vegetable/pasta dish. I sous vide the shrimp, and toss it into the perfectly cooked pasta/vegetales at the last moment. Steak done at 130 for a couple of hours with a little duck fatand sage is wonderful And you never, ever overcook anything. No more surprises, no more ruined expensive meat. I no longer subject an expensive piece of fish to a searing pan, i always sous vide salmon.

Also nice for warming bread dough that's been in the fridge. My nomiku will hold 105 for hours/days, the dough is workable after a short time.

As for the comment about how do you get a 130 degree steak out of an ice chest at 130? You check the temp every ten minutes and add a bit of boiling water. My ice chest is calibrated so i know how much boiling water will increase the temp one degree. One the steak is out of the bag, short sear to get the Mallard reaction/browning and it's plated.

This is why so many high end professional chefs use these. Our expensive/excellent local eatery does all his lamb this way, he has 3 $1000 circulators running full time. You can do the same with an ice chest.jcmacbeth 04:14:51 AM on 08/06/14This works with rib-eye, skirt steak, flank steak, tenderloin and brisket, and short ribs. And I do it in a styrofoam case. I would use something different for a roast beef. The meat is perfectly red from top to bottom, and a simple, very hot sear completes the process.

I use an indoor grill pan. It would work with chicken but I would rather fry those bad boys.zman27 02:20:01 PM on 08/05/14I did the corn thing and it worked perfectly.leahtol 02:03:35 PM on 08/05/14If you are pouring 130 degree water in a cooler that is at room temperature (75 degrees) and immersing a steak that is likely a couple of degrees cooler than room temperature, how do you end up with a steak that is 130 degrees?

My educated guess is that you will end up with water, cooler and steak at the same temperature that is cooler than 130 degrees.

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ed. Douglas Baldwin has cooked eggs sous vide for 75 min at different temperatures ranging from 57.8 to 66.7 °C as shown below. Notice how the egg whites and egg yolks change at the different temperatures. Composite image of eggs cooked sous vide for 75 min at the indicated temperatures (Photo: Douglas Baldwin.

Towards the perfect soft boiled egg

"Towards the perfect soft boiled egg48 Comments by Martin Lersch / April 9th, 2009Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk.

If you are satisfied with this, there is no need for you to continue reading. But if you’ve ever wondered whether the size of an egg has any impact on the cooking time you should read on. And if you search the ultimate soft boiled egg we share a common goal! From a scientific view point, a cooking time of approximately 3-8 minutes to obtain a soft yolk is not very precise.

A number of important parameters remain unanswered: What size are the eggs? Are they taken from the fridge or are they room tempered? Are they put into cold or boiling water? And if using cold water – when should the timer be started? When the heat is turned on or when the water boils? And would the size of the pan, the amount of water and the power of the stove top matter?

A formula for boiling eggs? I still remember the very first time I heard about a formula to calculate the cooking time for eggs.

I was in high school and as a recipe for the ultimate nerd the egg formula gave me a good laugh. Now – many years later – I count myself to this group of nerds And thanks to the internet, google and Peter Barham’s book “The Science of Cooking” – I have been able to find out much more. I haven’t been able to track down the formula I heard mentioned, but the best documented formula nowadays is derived by Dr. Charles D. H. Williams, a lecturer in physics at University of Exeter.

He has set up a nice page on the science of boiling eggs and there’s even a pdf with the full derivation of the formula.

Given the starting temperature of the egg T egg, the temperature of the water T water and the desired temperature T yolk (all in °C) at the yolk-white boundary, the cooking time t (in minutes) of an egg with mass M (in grams) is given by: Whenever possible one should use weight measurements in the kitchen, but some times an accurate balance is not available and in those cases we can turn to the Peter Barham’s formula which is published in “The science of cooking”.

The circumference of an egg is easily measured around the thick end using a piece of string and a ruler. I used to have a piece of string with three knots at 13, 14 and 15 cm respectively to make it even simpler.

The cooking time t (in minutes) for an egg with a circumference c (in centimeters) is given by: Former colleagues of mine at the University of Oslo have made a nice flash animation to do calculations with Barham’s formula if you’re not too keen to dig out your calculator.

Barham states that his formula gives the time for the centre of the yolk to reach the temperature T yolk whereas Williams mention in the derivation of the formula that it calculates the time for the yolk-white boundary to reach T yolk.

I’m not able to tell whether the formulas actually differ in this respect or not (comments are welcome on this issue!). A comparison of the two formulas for a set of 50 eggs which I weighed and measured shows that for T yolk = 63 °C and T water = 100 °C they are quite similar, except for the larger spread of the circumference measurements (see plot below). For higher T yolk or lower T water Williams’ formula consistently gives longer cooking times than Barham’s formula.

It remains to be seen which of the formulas will be closer to the truth. The graph shows the cooking time for 50 eggs (sorted by increasing mass) calculated from the mass and circumference using the two formulas shown above with Tyolk = 63 °C, T water = 100 °C and Tegg = 4 °C.

For the given conditions the two formulas give similar results. The most striking lesson learnt is that measuring the circumference is in fact not very accurate, hence the larger spread of these points. The doneness of the egg depends on the temperature of the white and the yolk. Egg white starts to coagulate in the range 62-65 °C.

At these temperatures it is the most heat sensitive protein, the ovotransferrin, which constitutes 12% of the egg white, which coagulates. The major protein of egg white, ovalbumin, makes up 54% of the white and doesn’t coagulate until the temperature reaches 80 °C.

The yolk begins to thicken around 65 °C and sets around 70 °C. Further heating to around 80-90 °C produces the crumbly texture typical of hard boiled eggs.

Many of these changes are nicely illustrated in the picture of sous vide cooked eggs below, but the changes are also summed up in the following table: Temperature / °C Egg white Egg yolk62 Begins to set, runny Liquid64 Partly set, runny Begins to set66 Largely set, still runny Soft solid70 Tender solid Soft solid, waxy80 Firm Firm90 Rubbery solid Crumbly texture At sea level, the temperature of boiling water is 100 °C.

At higher altitudes, the boiling is lowered. As a rule of thumb, the boiling temperature of water is lowered 0.3 °C for each additional 100 m above sea level. For an accurate calculation, check out his calculator. As we shall see later, the formula can of course also be used prepare eggs at sea level, using water kept at temperatures less than 100 °C.

Lastly we must know the starting temperature of the egg which will typically be 4 or 20 °C. Based on T water = 100 °C, T egg = 4 °C and T yolk = 63-67 °C I’ve prepared plots for the range of 50 eggs used in the previous graph.

If the circumference or mass of an egg is known, the boiling time in minutes can easily be determined from the graphs.

I’ve also prepared downloadable pdfs with the circumference and mass plots. Cooking time for eggs with given circumference or mass to reach to reach 63, 65 and 67 °C respectively at the yolk-white boundary with Twater = 100 °C and T egg = 4 °C (click for larger image or download pdfs with circumference and mass plots)But is this the perfect egg?

No actually not… keep reading! The problem with using boiling water is that while you do heat the yolk to the desired temperature, you have virtually no control with the temperature of the white. If your water holds 95-100 °C, so will the white (or at least the outer most part of the white). This gives it a firm, rubbery texture. So the problem is, to put it differently, that we want to heat the yolk to somewhere above 65 °C, but we do not want to heat the white above 80 °C. The solution to this problem is to “boil” the egg at a temperature lower than 100 °C, which means not to boil it at all but rather sous vide it! Eggs are perfect for sous vide because you can just drop them into the water bath as they are. No plastic bags or vacuum packaging are requir

ed. Douglas Baldwin has cooked eggs sous vide for 75 min at different temperatures ranging from 57.8 to 66.7 °C as shown below. Notice how the egg whites and egg yolks change at the different temperatures. Composite image of eggs cooked sous vide for 75 min at the indicated temperatures (Photo: Douglas Baldwin.

Picture used with permission. )The surprising thing with some of the sous vide eggs is that they are inverted (or opposite boiled ). The white is still runny while the yolk is set. If you would like to try this but don’t have a thermostated water bath for sous vide you can improvise a little.

The thermostat most people do have in their kitchen is the baking oven (at least those with electric stoves). Preheat your oven to 70 °C. Then heat 1 L of water to 65-70 °C, put the eggs in, cover with a lid and leave the pan in the oven for one hour.

The tricky thing here is that oven thermometers are notoriously wrong so use a separate handheld thermometer to check your oven. With some trial and error you should be able to obtain an inverted egg with a runny white and a yolk that has set. Although scientifically amusing the inverted egg isn’t really desirable form a culinary viewpoint – the white is a little to runny.

Regrettably the formulas presented above aren’t of much help either. They fail because they only take time and not temperature into account. The perfect soft boiled egg in my opinion would have an egg white which is heated to around 70-80 °C and a yolk with temperatures ranging from 64 °C at the yolk-white boundary to about 60 °C in the center. I guess it would be possible to prepare such eggs in a sous vide water bath held at 75-80 °C in less than an hour.

A further complication of cooking eggs in real life is that they continue to cook when removed from the hot water. Normally this is alleviated by shocking the eggs in cold water, but if cooked at a lower temperature this could possibly be omitted.

I will start experimenting to find a perfect mass-time-temperature combination with a time window that’s as large as possible, and I’ll report the results in a future blog post. And these experiments will also include a test of the recipe for eggs cocotte by Joí«l Robuchon, found via Chubby Hubby’s post on slow-cooking an egg.

Exotic soft boiled eggs In his book “Off on a comet”, science fiction author Jules Verne shows that he was actually aware of the possibility of “boiling” eggs at a temperature lower than 100 °C. He has correctly observed that water boils at lower temperature in high altitudes, and that on a fictional comet of appropriate mass, water will boil at 66 °C.

The temperature is wisely chosen, because by keeping eggs at 66 °C, you really can’t do anything wrong. From the last paragraph of the excerpt it seems that the eggs were not fully cooked after “a good quarter of an hour”.

Of course, there is also no mention about the size of the eggs, so any further speculations end here.

But I’ll rather leave it to you to read the excerpt from the Gutenberg e-text version – it’s quite amusing: The skillet was duly set upon the stove, and Ben Zoof was prepared to wait awhile for the water to boil. Taking up the eggs, he was surprised to notice that they hardly weighed more than they would if they had been mere shells; but he was still more surprised when he saw that before the water had been two minutes over the fire it was at full boil.“By jingo!” he exclaimed, “a precious hot fire!”Servadac reflected. “It cannot be that the fire is hotter,” he said, “the peculiarity must be in the water.” And taking down a centigrade thermometer, which hung upon the wall, he plunged it into the skillet.

Instead of 100 degrees, the instrument registered only 66 degrees.“Take my advice, Ben Zoof,” he said; “leave your eggs in the saucepan a good quarter of an hour.”“Boil them hard!

That will never do,” objected the orderly.“You will not find them hard, my good fellow. Trust me, we shall be able to dip our sippets into the yolks easily enough.”The captain was quite right in his conjecture, that this new phenomenon was caused by a diminution in the pressure of the atmosphere.

Water boiling at a temperature of 66 degrees was itself an evidence that the column of air above the earth’s surface had become reduced by one-third of its altitude. The identical phenomenon would have occurred at the summit of a mountain 35,000 feet high; and had Servadac been in possession of a barometer, he would have immediately discovered the fact that only now for the first time,as the result of experiment, revealed itself to him–a fact, moreover, which accounted for the compression of the blood-vessels which both he and Ben Zoof had experienced, as well as for the attenuation of their voices and their accelerated breathing.

“And yet,” he argued with himself, “if our encampment has been projected to so great an elevation, how is it that the sea remains at its proper level?”Once again Hector Servadac, though capable of tracing consequences, felt himself totally at a loss to comprehend their cause; hence his agitation and bewilderment!After their prolonged immersion in the boiling water, the eggs were found to be only just sufficiently cooked; the couscous was very much in the same condition; and Ben Zoof came to the conclusion that in future he must be careful to commence his culinary operations an hour earlier.

He was rejoiced at last to help his master, who, in spite of his perplexed preoccupation, seemed to have a very fair appetite for breakfast. There is in fact no need to head off to other planets to find examples of low temperature prepared eggs.

If you go to Japan you’ll find onsen tamago which litteraly translates to “hot spring eggs”. Originally baskets of eggs were lowered into hot springs, but the temperature of hot springs vary so I imagine that there were several types of onsen tamago available (does anyone happen to know the exact temperature of the hot springs used?).

After cooking the egg is typically cracked into a bowl of dashi soup with mirin and soy sauce. The challenge of preparing onsen tamago eggs at home is accurate temperature control (just as with sous vide in general).

One tip I found was to place the egg on top of rice that has just cooked in a rice cooker. Leave the eggs to “cook” for about one hour while the “keep warm” function of the rice cooker is turned on. Eggs boiled in onsen (japanese: hotspring), Nagano, Japan ( Photo: Miya.m. Permission: GFDL, cc-by-sa-2.1-jp).

I’ve been told that in Finland some saunas are equipped with egg racks. Depending on where the rack is placed one could probably chose between hard boiled and soft boiled eggs. But the sauna would have to be kept warm for a long time due to the slow heat transfer from the hot air. And talking about eggs and saunas: If the eggs are placed directly on the hot stones they will not only be hard boiled, but actually turn completely brown and acquire a nutty flavor.

In Korea such sauna eggs are known as Maekbanseok gyeran. Other aspects to consider when boiling eggs An egg has somewhere between 7000 and 17000 pores, meaning that water slowly evaporates (the density decreases from 1.086 g/cm 3 by 0.0017 g/cm 3 daily).

This is also why eggs age faster at room temperature than in the fridge. Because of the pores, eggs should not be stored next to foods with a strong smell such as onions (unless of course, you want onion flavored eggs). When boiling eggs it is not uncommon that they crack. The most obvious reason is that they are dropped into the water and hit the bottom of the pot.

Another reason for cracking is the expansion of trapped air at the blunt end of the egg. This air cannot escape fast enough through the small pores.

Conventional wisdom has it that piercing a small hole in the blunt end will let expanding air escape to avoid cracking. It turns out someone has actually scientifically tested this (with 1000 eggs) and their finding was that there was little cracking for fresh eggs, regardless if they were pierced or not.

Piercing reduced the cracking of 5-day old eggs and totally eliminated cracking of 28-day old eggs. The authors theorize that the air pocket grows due to evaporation (meaning there is more air to expand) and that the egg shell of fresh eggs is porous but that the pores gradually become clogged upon storage.

Curiously the abstract concludes with the following sentence (this was written in 1973, but it’s still quite unusual for a scientific journal): Housewives should pierce eggs before boiling them, since if they are fresh it will do no harm and if they are stale it will prevent splitting.

We can safely assume that the advise holds true for men as well! Apart from piercing holes to avoid cracking it is possible to reduce the potential damage from cracking by addition of salt or vinegar to the water. This will help the egg white coagulate faster and thus plug any crack formed. Picture of egg shell pore (Photo: Jim Ekstrom.

Permission: Freeware for non-commercial use). If you’ve read this far, make sure to also read how the egg yolk problem was finally solved and my follow up post with pictures and a video of egg yolk cooked at 63.0 °C for 40 to 155 minutes!Tags: boiling eggs, Charles Williams, chemistry, cocotte, cooking, easter, egg, eggs, everyday science, formula, hard boiled, Jules Verne, maekbanseok gyeran, molecular gastronomy, onsen tamago, perfect eggs, Peter Barham, popular science, Robuchon, sauna, soft boiled, sous vide Filed under: experiments, molecular gastronomy You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed, but you can reach me with the contact form on the dropdown menu under ""About Khymos"". "

Fruit cooked sous vide can be enhanced by the addition of flavour to the bag. Most simply, add stock syrup for added sweetness. You could also add alcohol such as white or red wine or even gin or try adding star anise, fennel seeds, lavender, thyme or rosemary.

How to cook fruit sous vide

How to cook fruit sous vide Related how to guides:make strawberry ice cream macerate strawberries sous vide make cranberry sauce sous vide Why not try?

How to make strawberry ice cream See our Sous vide Recipes Cooking fruit at low temperatures is beneficial as it prevents the cells from completely breaking down as in traditional methods such as roasting or poaching.

This means that the fruit is cooked but still holds its shape. All fruit can be cooked sous vide but the cooking time and temperature need to be adjusted depending on the firmness of the fruit, for example, pineapple will take much longer to cook than peach. It is also important to bear in mind that fruit cooking times will vary according to the ripeness of the fruit.

Use our guidelines below but be sure to check what you are cooking every 20 minutes to achieve the texture you require. Guideline fruit cooking times Apples and Pears: 85˚C for 40–60 minutes Plums, peaches, nectarines and rhubarb: 75˚C for 30–60 minutes Pineapple: 80˚C for 90 minutes Take a look at our video that demonstrates how to cook apples sous vide. Variations

How to cook fruit sous vide

Foods cooked sous vide need to be finished via a higher-heat method if browning and crispness are what you're after. For chicken, that means putting it in a skillet with hot oil or on top of a grill. Check out the step-by-step directions above for more details.

The Food Lab's Complete Guide to Sous Vide Chicken Breast

"Sous Vide 101The Food Lab's Complete Guide to Sous Vide Chicken Breast The Food Lab Unraveling the mysteries of home cooking through science. J. Kenji López-Alt Profile Twitter Facebook Contact50 Printer-Friendly Version Cooking chicken sous vide produces results unattainable through traditional means.

[Photographs: J. Kenji López-Alt]Get the Recipes Sous Vide Chicken Breast The Best Classic Chicken Salad Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si)Chicken Salad With Avocado, Corn, and Miso Dressing Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have.

It can be the meal that everyone really wants, not just because it's healthy and inexpensive, but because it's so damn tasty.

The secret to perfect chicken? Temperature control. The kind of down-to-the-degree control that only sous-vide cooking can get you. If there's one dish that most dramatically shows the differences between this and traditional cooking methods, it's chicken breast. Luckily, it's also one of the easiest dishes to cook, and this guide will show you how to do it step by step.

The timing and temperature charts in this guide, as well as all the FAQs and basic instructions, are part of our brand-new partnership with Anova, the makers of our favorite sous-vide circulator, the Anova Precision Cooker. You can download the Anova Precision Cooker App (it's free) to grab all this information right off your phone or tablet while you're cooking. And if you've got an Anova Precision Cooker, you can even control it directly from the app via Bluetooth.

The Food Lab's Complete Guide to Sous-Vide Chicken Breasts Why Sous Vide? How to Select the Right Temperature Chicken and Food Safety The Effect of Temperature on Juiciness The Effect of Temperature on Texture The Effect of Timing Temperature and Timing Chart for Chicken Breast How to Cook a Chicken Breast Sous Vide, Step by Step To Finish on the Stovetop To Finish on the Grill To Finish for Chicken Salads Frequently Asked Questions About Sous-Vide Chicken What are the downsides to cooking chicken sous vide versus using a more traditional method?

Can I get brown, crisp skin with sous-vide chicken? Is there any advantage to using bone-in, skin-on chicken? What about brining? When should I season my chicken? What happens if I leave a chicken breast in the sous-vide cooker for longer than the maximum time recommendations? Is it dangerous? Should I add anything to the bag when cooking chicken? Can I chill and reheat my chicken after cooking it sous vide if I haven't opened the bag?

Can I cook a sous-vide chicken breast straight from the freezer? Does sous-vide chicken need to rest? Can I still make a pan sauce for sous-vide chicken? Why Sous Vide? [top]Chicken is easy enough to cook using traditional methods, so why would you want to cook it sous vide?

Take a look at that chicken. Tender enough to cut with a butter knife, glistening with flavorful juices. It's got texture and flavor that just aren't attainable via traditional high-heat cooking methods.

See, traditionally cooked chicken is penetrated by higher heat from the outside in, making it very difficult to gauge exactly what temperature it is from the edges to the center.

This presents a problem. In order to ensure that the center of the chicken is cooked through and safe to eat, we inevitably over cook the outer layers, leading to that familiar dry, stringy texture. With sous-vide cooking, we're cooking at precisely the temperature at which we want to serve the meat, which means that by the time we're done, the chicken is cooked perfectly from edge to center.

What's more, as we'll see shortly, cooking chicken sous vide actually allows you to serve it at a slightly lower temperature, preserving valuable and flavorful juices. How to Select the Right Temperature [top]If we're to believe what our parents always told us, chicken should be cooked to 165°F.

Then again, it's a pretty safe bet your parents had neither modern equipment nor a modern approach to food safety. These two things are what allow us to safely cook chicken to far lower temperatures while achieving more desirable textures.

Here's the scoop. Chicken and Food Safety [top]There is a misconception about what constitutes a safe cooking temperature for meat. If you've ever taken a Serv Safe class, you've probably heard of the 40–140°F ""danger zone,"" the temperature range in which bacteria supposedly thrive.

You've been given urgent warnings to avoid serving any food that has remained within this range for a total time of four hours. You've probably also heard that in order for chicken to be safe, it ought to be cooked all the way to 165°F. Yet sous vide–style precision cooking often takes place well below the 140°F mark, in excess of four hours, and my own recommendation for cooking chicken falls in the 145–150°F range, well below the 165°F target we've all learned.

What gives? Is it still safe to eat? Food safety is a function of both temperature and time. Here's the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy.

The rules are set up such that anybody, from the turn-and-burner at Applebee's to the fry-dunker at Mc Donald's, can grasp them, ensuring safety across the board. But for single-celled organisms, bacteria are surprisingly complex, and despite what any Serv Safe chart might have you believe, they refuse to be categorized into a step function.

The upshot is: Food safety is a function of both temperature and time. What the USDA is looking for is a 7.0 log 10 relative reduction in salmonella bacteria in chicken.

That is, a reduction that ensures that out of every 10,000,000 bacteria living on that piece of chicken to start, only one will survive. Take a look at this simplified chart I drew using data from the USDA's guide. Pasteurization Time for Chicken With 5% Fat Content (7-log 10 lethality) [top]Temperature Time136°F (58°C) 68.4 minutes140°F (60°C) 27.5 minutes145°F (63°C) 9.2 minutes150°F (66°C) 2.8 minutes155°F (68°C) 47.7 seconds160°F (71°C) 14.8 seconds165°F (74°C) Instant Or, if you prefer it in graph form, here you go.

Regardless, this follows a pretty straightforward logarithmic decay curve: The hotter you get, the faster bacteria die, and the faster the rate of bacteria dying increases. As you can see, at 165°F, you achieve pasteurization nearly instantly. It's the bacterial equivalent of shoving a stick of dynamite into an anthill.

At 136°F, on the other hand, it takes a little over an hour for the bacteria to slowly wither to death in the heat. In fact, you can even pasteurize chicken as low as just above 130°F, but I don't recommend it. Partly because there's a risk that your sous-vide device is mis-calibrated by a degree or two, but, more importantly, because chicken cooked to 130°F has a very soft, almost raw texture that is simply not appealing.

It's important to note that these times represent the minimum safe cooking time for chicken after it has reached those temperatures internally, which can take up to 45 minutes or so.

To be safe, I recommend tacking on an extra hour to the time recommended in the government charts when starting with chicken from the fridge, or two hours when starting with frozen chicken. The Effect of Temperature on Juiciness [top]I knew that the hotter you cook chicken, the more juice it expels, but I wanted to know exactly what the effect is, both from a measurable, quantitative perspective and from a subjective ""how does it taste?""

perspective. To do this, I cooked near-identical chicken breasts to temperatures ranging from 135°F up to 165°F, measuring the moisture lost to the bag in each sample and tasting the results.

From a quantitative perspective, the differences are pretty dramatic. Here is how much juice is expelled from an eight-ounce chicken breast cooked to 140°F: And here's 150°F: It's more than twice as much! Interestingly, I found that the amount of liquid a chicken breast loses does not rise steadily as the temperature increases.

Below 138°F or so, it loses very little, but there's a big bump right around 139–140°F. Between 140° and 149°, there's again a steady increase in juices lost, followed by another big bump around the 150°F mark.

Moreover, even though chicken fat starts to melt at around 100°F, it's not until you hit that second bump at 150°F that liquefied fat really starts to come out, beading on the surface of the juices. When tasted, all of the chicken comes out relatively juicy, though the juiciest were those that were cooked the least. Even at 150°F, chicken cooked sous vide comes out juicier than chicken cooked to 150°F using conventional methods—the wonders of gradient-free cooking!The Effect of Temperature on Texture [top]The texture also changes dramatically as you cook your chicken at progressively higher temps, and, unlike with juiciness, this is a change that's readily apparent when you eat.

Just like any overcooked chicken, once you get to around the 155°F mark, sous-vide chicken starts to take on an unpleasant chalky, tacky texture (though, again, far less than with conventional cooking methods).140°F Chicken: Very Soft and Juicy Between 140 and 145°F is my preferred temperature range for chicken served hot (and I generally aim for the hotter end of that scale). Chicken cooked to 140°F has a very tender, extremely juicy, and smooth texture that is firm and completely opaque (no medium-rare chicken here!)

and shows no signs of stringiness or tackiness. It melts between your teeth.150°F Chicken: Juicy, Tender, and Slightly Stringy Once we get over that 150°F hump, things start to look a little more traditional.

Your chicken will still be plenty moist and tender, but will also show some of its signature stringiness. This is my preferred temperature for chicken that's destined to be served cold as a salad.160°F Chicken: Juicy but Firm and Stringy It's hard to accurately describe the texture of well-done sous-vide chicken.

Imagine the texture of traditional roast chicken from, say, your high school cafeteria. Now imagine that the chicken is just as stringy, with that tacky texture on your molars as you bite into it, except it's also extremely juicy and moist.

If you are a lover of traditional roast chicken, but have always wished it were moister, then this may be the temperature range for you. The Effect of Timing [top]I've always liked the idea of setting my precision cooker to a given temperature—say, 145°F—dropping in my chicken breasts, then walking away until I'm ready to eat. Early sous vide proponents (including myself) claimed that you could absolutely not overcook your meat this way.

Turns out this is not true. It's still possible to overcook meat in a sous-vide cooker, but it's much, much more difficult. Just as bacteria reduction is a function of temperature and time, the breakdown of proteins within the chicken breast is also dependent on temperature and time.

The longer a piece of chicken sits at a given temperature, the more it breaks down, and the softer it becomes.

You can clearly see this in action by taking the juices out of the bags used for identical pieces of chicken, one cooked for two hours and one cooked for 24 hours, both at 145°F: The 24-hour chicken has juices that gel solid due to the amount of gelatin and other proteins extracted from the chicken.

More tender chicken may sound like a good thing, but it's not the right kind of softness. Instead of tasting tender, overcooked sous-vide chicken just tastes...mushy. To test the limit of how long you can cook chicken this way, I put identical chicken breasts in 145°F water for one, two, four, eight, 12, and 24 hours.

The difference is stark—timing can have even more of an effect than temperature when taken to extremes. At two hours, the chicken has a nice, resilient chew to it, while retaining juiciness. At 24 hours, on the other hand, the chicken is tender to the point that you can leave fingerprints in its surface that don't even begin to bounce back out.

For best results, I recommend never cooking your chicken for longer than four hours, though two is even better.

Temperature and Timing Chart for Chicken Breast [top]Too much data? Okay, here's all of that compressed into only what you need to know: Sous-Vide Chicken Breast Temperature and Timing Chart [top]Texture Temperature Timing Range Tender and juicy for cold chicken salad 150°F (66°C) 1 to 4 hours Very soft and juicy, served hot 140°F (60°C) 1 1/2 to 4 hours Juicy, tender, and slightly stringy, served hot 150°F (66°C) 1 to 4 hours Traditional, juicy, firm, and slightly stringy, served hot 160°F (71°C) 1 to 4 hours How to Cook a Chicken Breast Sous Vide, Step by Step [top]Step 1: Preheat Precision Cooker Preheat your sous-vide precision cooker to the desired final temperature according to the timing chart above.

Allow the water bath to come to the right temperature before adding your chicken. Step 2: Season Chicken Season bone-in, skin-on chicken breasts generously with salt and pepper.

Step 3: Bag Chicken To bag chicken breasts, start by folding the top of a vacuum-seal or zipper-lock bag back over itself to form a cuff. This will prevent chicken juices from getting on the edges of the bag, which can interfere with the seal or provide vectors for contamination. Slide the chicken breasts into the bag, along with any aromatics, such as fresh herbs or lemon slices (if using).

Then unfold the edge before closing the bag. Step 4: Seal the Bag Seal the bag with a vacuum-sealer or, if using a zipper-lock bag, with the displacement method. To do this, slowly lower your bagged meat into a pot of water, letting the pressure of the water press air out through the top of the bag.

Once most of the air is out of the bag, carefully seal the bag just above the waterline. Step 5: Cook the Chicken Drop the bag in the water bath, making sure not to block the intake or output sections of your precision cooker.

If properly sealed, the chicken should sink. Cook according to the timing charts above. To Finish on the Stovetop [top]Step 6: Remove the Chicken From the Bag Remove the chicken from the bag, discard any aromatics (if using), and place it on a paper towel–lined plate.

Pat it dry very carefully on both sides. Step 7: Preheat a Cast Iron or Stainless Steel Skillet Heat a heavy cast iron or stainless steel skillet, coated with one tablespoon of vegetable, canola, or rice bran oil, over medium-high until shimmering. Because skin-on chicken has natural insulation, it's not necessary to use the super-high heat that is required for searing things like steaks or pork chops.

Step 8: Add Chicken Carefully add the chicken to the hot oil, skin side down. For best results, use a flexible slotted fish spatula or your fingers to hold the chicken down against the corner of the pan in order to maximize contact between the chicken skin and the hot oil and metal.

Tilting the pan toward the chicken to help the fat pool up under the skin can also help. Be careful, as the chicken may splatter and pop as it sears.

I recommend wearing gloves and long sleeves if you are sensitive to small oil splatters. Carefully lift and peek under the chicken as it cooks to gauge how quickly it is browning.

Let it continue to cook until the skin is deep brown and very crisp. This will take about two minutes total. Remove chicken from pan and let it rest until cool enough to handle, about two minutes. Step 9: Remove the Bones As soon as the chicken is cool enough to handle, carefully remove the wishbone, which runs along the fatter end of the breast.

It should pull right out. (Note, however, that the wishbone may already have been removed in-store. )Next, peel the breast off the breastbone by running your thumb in between the meat and the bone. It should come right off.

Step 10: Carve the Chicken Use a sharp chef's knife or boning knife to slice the chicken on a bias.

Cut the chicken into three or four thick slices to make it easier to eat when serving. Step 11: Serve the Chicken Serve the chicken immediately, garnished with lemon wedges, extra-virgin olive oil, or a vinaigrette or sauce, as desired. To Finish on the Grill [top]Step 6: Remove the Chicken From the Bag Remove the chicken from the bag, discard any aromatics (if using), and place it on a paper towel–lined plate. Pat it dry very carefully on both sides. Let the chicken cool slightly while you preheat your grill.

(If you place it directly on the grill now, it will overcook while it crisps. )Step 7: Preheat Your Grill Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour it out and arrange the coals on one side of the charcoal grate.

Set the cooking grate in place, cover the grill, and allow it to preheat for five minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes.

Clean and oil the grilling grate. Step 8: Add Chicken Place the chicken, skin side down, on the hotter side of the grill and cook. Carefully lift and peek under the chicken as it cooks to gauge how quickly it is browning. Let it continue to cook until the skin is deep brown and very crisp.

This will take four to five minutes total. Remove the chicken from the grill and let it rest until it's cool enough to handle, about two minutes.

Remove bones and carve according to the instructions in the stovetop section above. To Finish for Chicken Salads [top]Step 6: Chill Chicken Drop the bagged chicken breasts into an ice bath and let them rest until completely chilled, about 10 minutes. Step 7: Un-bag and Remove Skin Remove the chicken breasts from the bags, discard any aromatics, and peel off the skin and discard it.

Make sure to get any membranes that remain over the meat!Step 8: Remove Bones Remove the breastbones and the wishbones from the chicken and discard or save for stock.

You should be able to pull them out easily with just your fingers. Step 9: Dice Chicken Split the chicken horizontally lengthwise, then cut it into half-inch-long strips. Cut crosswise to create half-inch dice. Use the diced chicken for your favorite chicken salad recipe (such as this Classic Chicken Salad, this Chicken Salad With Avocado, Corn, and Miso Dressing, or this Hot and Numbing Sichuan Chicken Salad) for extra-juicy and tender results.

Frequently Asked Questions About Sous-Vide Chicken Q: What are the downsides to cooking chicken sous vide versus using a more traditional method? [top]Sous vide–style precision cooking is a technique, another tool in your arsenal, and just like all techniques, it involves a trade-off. The two most obvious downsides are that it takes longer (nothing that can't be overcome with planning) and that it requires more equipment.

Cooking a chicken breast sous vide requires a precision cooker and a plastic bag or vacuum sealer in addition to all the tools required for more traditional methods.

Chances are, if you're reading this article, you already have those extra tools. Finally, sous-vide cooking precludes the ability to make a pan sauce, as you won't develop much fond (the browned bits left in the bottom of a pan when searing meat) while crisping up a sous-vide chicken skin.

Remember this: Sous vide is not a silver bullet or a panacea meant to solve all of your cooking problems, or to replace more traditional methods. It's a tool meant to expand your options, not to replace them. Q: Can I get brown, crisp skin with sous-vide chicken?

[top]True, sous-vide precision cooking on its own doesn't achieve the high temperatures needed to trigger the Maillard browning reactions, nor the dehydration needed for crisping.

Foods cooked sous vide need to be finished via a higher-heat method if browning and crispness are what you're after. For chicken, that means putting it in a skillet with hot oil or on top of a grill. Check out the step-by-step directions above for more details.

Q: Is there any advantage to using bone-in, skin-on chicken? [top]Yes! The main advantage is insulation during searing. Chicken breast meat is very delicate and prone to overcooking. Skin is a wonderful insulator—that's what skin is designed to do in nature, in fact. That means that unlike, say, a steak or a pork chop, which requires blazing high heat to get a good sear without overcooking, chicken can be cooked at a more moderate temperature.

The heat works toward crisping and browning the skin, but doesn't penetrate too far into the bird, helping maintain its juiciness. Another advantage provided by skin and bones: flavor. Chicken cooked with the skin and bones intact simply comes out of the bag more flavorful.

Q: What about brining? [top]Brining—the process of soaking meat in a salt water solution in order to help it retain moisture better in the future—is entirely unnecessary for sous-vide cooking. Your chicken will come out plenty moist and juicy, while also having a more concentrated chicken flavor, as using a brine dilutes the flavor of the chicken with water. Q: When should I season my chicken? [top]I season my chicken with salt and pepper before sealing it in vacuum bags.

Because of its skin and bones, there's no real risk of the meat curing or becoming unpleasantly spongy with prolonged salting, as there can be with beef or pork.

Q: What happens if I leave a chicken breast in the sous-vide cooker for longer than the maximum time recommendations? Is it dangerous? [top]So long as you're cooking it above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. For best results, I wouldn't cook it any longer than the maximum recommended time for each cut and temperature range.

See the section on timing above for more details. Q: Should I add anything to the bag when cooking chicken?

[top]You definitely can. I like to add aromatics based on the flavors of the finished dish, whether that's a few tarragon sprigs and some wheels of lemon for something like a classic Western chicken salad, or slices of ginger, garlic, and scallions for an Asian cold salad.

The key is to avoid excess liquid—otherwise, you end up flavoring the liquid with chicken instead of the other way around—and to bear in mind that most spices and garlic will intensify in flavor when added to a sous-vide bag.

Q: Can I chill and reheat my chicken after cooking it sous vide if I haven't opened the bag? [top]It's true that given a high enough temperature (130°F or higher) and a long enough time period (several hours), the contents of a sealed sous-vide bag should be close to sterile, which means that rapid chilling via an ice bath, followed by rapid reheating, should pose no health risks.

However, I still strongly recommend against it: It's not doing any favors for the quality of your chicken. Moreover, it takes just as long to reheat an already-cooked sous-vide chicken breast to its final serving temperature as it does to cook that same breast from scratch, so you really aren't saving any time by doing it.

Q: Can I cook a sous-vide chicken breast straight from the freezer? [top]Yes! Chicken breasts can be seasoned and sealed in bags, then frozen as-is. To cook, pull them out of the freezer and drop them straight into the water bath, making sure to add an extra hour to the cooking time in order to allow the chicken to fully thaw and heat through to the center.

Q: Does sous-vide chicken need to rest? [top]Traditionally cooked chicken breasts need to rest; that is, they need to be set aside for a few minutes before cutting and serving.

This resting period allows time for the temperature gradient within the chicken to even out. The cooler center is gently heated by the hotter outer edges, while the edges, in turn, lose some of their heat to the outside world. Evening out that uneven temperature gradient is important: It's what prevents a chicken breast from leaking its juices everywhere the moment it's sliced open.

Because a sous-vide chicken cooks from edge to edge more or less perfectly evenly, there is no temperature gradient to deal with. Sous-vide chicken can be served immediately, though it won't hurt to let it rest on a cutting board while your guests make their way to the table or while you get your side dishes and sauces ready.

Q: Can I still make a pan sauce for sous-vide chicken? [top]Pan sauces require a nice layer of browned proteins on the bottom of your skillet with which to form their flavor base. This is produced when raw proteins bond to the metal in the pan and subsequently brown via the Maillard reaction. With sous-vide cooking, the proteins have already coagulated well before your chicken makes its way to the pan, which means that this fond never forms.

The bad news is, you can't make a good pan sauce for sous-vide chicken. But the good news is that all of that great flavor and extra moisture is already packed in there right where it belongs: in the chicken itself. A sauce is almost superfluous for this reason, though a simple vinaigrette, a drizzle of olive oil, or a squeeze of lemon never hurts. This guide produced in partnership with Anova Culinary, makers of the Anova Precision Cooker. Got an i OS device?

Download the Anova app for built-in temperature and timing guides, along with full Bluetooth control over the Anova Precision Cooker.

Get the Recipes Sous Vide Chicken Breast View Recipe »The Best Classic Chicken Salad View Recipe »Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si)View Recipe »Chicken Salad With Avocado, Corn, and Miso Dressing View Recipe »Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken View Recipe »J.

Kenji López-Alt Chief Culinary Advisor Profile Twitter Facebook Contact J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking.

A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science! ), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

Order your copy of The Food Lab: Better Home Cooking Through Science today!50 Printer-Friendly Version Filed Underanova chicken grill sous vide sous vide 101 "

Enter sous-vide. By cooking the pork chops to a very precise temperature (I like 'em at 140°F), there's no way you're going to overcook them and end up in dry territory—even if you don't plan on brining them. Score!BBQ-style chops with a spicy rub and sweet sauce lend themselves very well to this type of treatment.

Sous Vide 101: Spicy Rubbed Pork Chops with BBQ Sauce Recipe

"Recipes Topics Ingredient Meats and Poultry Pork Sous Vide 101: Spicy Rubbed Pork Chops with BBQ Sauce Recipe J. Kenji López-Alt Profile Twitter Facebook Contact28 Printer-Friendly Version Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit.

They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue.

Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left masticating wet cardboard.

You can either finish the chops off over a hot grill outside (the beer cooler method works well for this), or indoors in a skillet, painting them with sauce before and after searing to help caramelize the crust. The other advantage of cooking sous-vide is that you don't run into that annoying ""curling chop"" phenomenon that you get when cooking rib chops over high heat caused by the outer fat layer shrinking faster than the meat does.

Read the Whole Story Yield:4Rated: Ingredients1 tablespoon chili powder2 1/2 tablespoon dark brown sugar, divided1 tablespoon kosher salt1/4 teaspoon cayenne pepper1 teaspoon ground coriander1/2 teaspoon ground fennel1 teaspoon ground black pepper4 bone-in pork rib chops, about an inch thick (10 ounces each)1 cup chicken broth1/2 cup ketchup1/4 cup dark molasses1 small onion, grated on the large holes of a box grater2 tablespoons Worcestershire sauce1 tablespoon brown mustard2 tablespoons cider vinegar2 teaspoons hot sauce Directions1. Combine chili powder, 1 tablespoon brown sugar, salt, cayenne, coriander, fennel, and pepper together in small bowl and mix to combine.

Set aside 1 tablespoon. Rub remaining mixture evenly on every surface of pork chops. Seal pork chops in a single layer in a vacuum bag and cook in water oven set to 140 degrees for at least 45 minutes, and up to 6 hours.2. Meanwhile, combine chicken broth, ketchup, molasses, onion, Worcestershire sauce, mustard, vinegar, hot sauce, and remaining tablespoon spice mix in a small saucepan.

Bring to a simmer over medium-high heat. Reduce to low and cook until thickened and glossy, about 20 minutes. Set aside.3. Remove pork chops from vacuum bag and pat dry with paper towels. Light hot grill. When ready to cook, brush top side of each chop with 1 tablespoon of sauce. Transfer to grill, sauced-side down and cook for 1 minute. Meanwhil, brush top side with more sauce.

Flip chops and cook 1 minute longer. Transfer chops to a plate and brush both sides with more sauce. Cover with foil and allow to rest for 5 minutes. Remove foil, brush with more sauce, and serve, passing extra sauce at the table.

This Recipe Appears In We Test the $199 Sous Vide Circulator From Anova Pantry Essentials: All About Ketchup J. Kenji López-Alt Chief Culinary Advisor Profile Twitter Facebook Contact J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science! ), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017. Order your copy of The Food Lab: Better Home Cooking Through Science today!28 Printer-Friendly Version Filed Underpork chops sous vide sous vide 101 "

How to Sous Vide Fish Monkfish Monkfish is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough to heat through. Brining the fish before cooking it also helps firm up the texture and flavor it.

How to Sous Vide Fish Monkfish

Sous Vide Time and Temperature Calculator Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures. What Would You Like to Sous Vide?

This can take the form of a wet 5% brine or a dry brine. Warning: Warning: The monkfish you use should be high quality fish you would feel comfortable eating raw.

The times and temperatures used are almost never enough to pasteurize it. For more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish. New to Sous Vide? I'd like to invite you to join my FREE Exploring Sous Vide email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.

Join Now! Follow On Facebook Sous Vide Monkfish Times and Temperatures Slightly Warmed 104°F (40°C)104°F for Time by Thickness (40.0ºC)Firm Sashimi 110°F (43.3°C)110°F for Time by Thickness (43.3ºC)Lightly Flaky and/or Firm 120°F (48.9°C)120°F for Time by Thickness (48.9ºC)Very Flaky and/or Firm 132°F (55.5°C)132°F for Time by Thickness (55.6ºC)Chewy 140°F (60°C)140°F for Time by Thickness (60.0ºC)Do you have experience cooking monkfish?

Let us know your thoughts in the comments below!Looking for more fish? Check out the sous vide fish time and temperatures for all the sous vide information you need. Sous Vide Monkfish Recipes and Articles Sous Vide Monkfish Recipe in Dashi with Snow Peas Sous Vide Monkfish Recipe in Dashi with Snow Peas This sous vide monkfish recipe is light and refreshing, especially on a warm summer day.

The dashi is flavorful without overpowering the tender fish. Sous Vide Monkfish Comments

Salmon Cook in Bag Dinner, Fresh, Ready to Cook ... This went into a sous vide pot and was cooked for 48 hours a Photo of Publix - Jacksonville, FL, United States

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er How To Prepare At Home Set up your sous vide equipment and bring the water temperature up to the desired temp. For pork tenderloin, I went with 140°F but suggest you do you own research to decide if this is a safe temperature for you.

Sous Vide Pork Tenderloin Recipe

Sous Vide Pork Tenderloin Recipe G. Stephen Jones • January 15, 2016 • 4 Comments How to Cook a Pork Tenderloin Sous Vide I am now an official “sous vider” if there is such a title. My friend Chef David Nelson introduced the idea of sealing some food into a vacuum pouch and cooking it in a water bath at extremely low temperatures.

The results are amazing and foods like steak, pork and chicken are cooked to perfection. You pick the internal temperature you want your ingredient to reach and that’s where it finishes.

Now David, I and a bunch of other home cooks are exchanging our sous vide experiences on a Facebook group I started called What I Cooked For Dinner Last Night . I’ve even posted a new page with a chart of temperatures and times plus flavor enhancers based on what we’ve been learning from cooking sous vide. I’ll be updating this chart as we learn more.2 Flavor Enhancers One of the cool aspects when cooking sous vide is the variety of flavor enhancers you can add to the vacuum bag you are cooking in.

I used two different marinades in this recipe but I could have added a dry (or wet) rub to the pork to give it some extra flavor. The marinades included Trader Joe San Soyaki, a unique teriyaki sauce, and Stonewall Kitchen’s Honey Barbecue Sauce. What I didn’t try and will next time I sous vide a pork tenderloin is brining. This week I learned from Chef David to try brining a whole tenderloin for 2 to 4 hours or pork chops for an hour before cooking.

This works with sous vide, grilling or pan frying but be sure to rinse the brine off before cooking or the meat may be too salty.

More on brining here. Time & Temperature My Sous Vide Pork Tenderloin Temperature = 140°F Cooking Time = 2 hours If you search online for sous vide pork tenderloin, you’ll find lots of recipes with various times and target temperatures. Which ones you use really depends on how you like your pork – rare, medium-rare, medium, medium-well or well done. I stay away from rare, medium-well and well done when it comes to pork and aim for medium-rare to medium.

How do these temperatures equate to °F? That depends on who you ask. My meat doneness chart has a medium pork roast at 140°F but I’ve seen other sites say 130ºF – 135°F is ideal medium.

If you go to Foodsafety.gov site, you’ll see they suggest a safe minimum cooking temperature for pork is 145°F with 3 minutes of resting time but that will bring up the internal temperature 3 to 5 degrees.

To me that is more medium-well. Resting Another great aspect to cooking sous vide is there is no “resting” time. When you roast, grill or pan fry most meats, you let them rest after they are done cooking to allow the juices in the meat to redistribute throughout the entire cut. During this time the meat continues to cook and the internal temperature goes up. Many home cooks don’t take this into consideration so they cook the pork tenderloin to their target temperature and by the time they get to cutting and serving, the internal temperature can rise 3° to 5°F.

With sous vide cooking, there is no need for resting. Because the meat is not cooked at extremely high temperatures like when you throw it on a hot grill, the juices are already distributed.

If you wanted, you could serve it right from the vacuum bag….but you wouldn’t because it doesn’t look too appetizing. Browning Because you are cooking pork in a low temperature environment, the heat is not high enough to give it that nice brown crust we all appreciate.

In fact it will look sort of gray and anemic as the photo above shows. No worries, a quick sear on a hot grill, hot frying pan or blast from the blowtorch like Searzall will provide a nice looking and great tasting brown crust to the exterior.

The browning should be quick so make sure your grill or fry pan is hot and ready to go. You don’t want to make the effort to sous vide cook a pork tenderloin to the perfect internal temperature only to sear it on the grill for 5 minutes and overcook it.

A quick browning for 1 – 2 minutes should do the trick and not overcook the edges. Sous Vide Equipment Sous vide machines – There are several styles of sous vide products ranging in price, size and features. Personally I like the sous vide circulators that can be used with your own pots and containers compared to the sous vide water ovens that are completely self-contained and more expensive.

Within the group of circulators, I have the Anova brand but you can also find a Sansaire and Nomiku.

I suggest you do your homework on which unit offers the features you are looking for and which unit gets the best ratings. There is a good review of the circulators here – http://bit.ly/1USnhh YFoodsaver Vacuum Sealer – Although you can use Ziploc bags to remove the air from the plastic bag using a technique called the “Water Displacement Method” using the pressure from the water to force the air out of the bag, I like using a Food Saver vacuum sealer.

Saying that, the Ziploc bag method is much cheaper – you don’t have to buy the machine or the Food Saver bags which are much more expensive than Ziploc bags.

Since I already own a Foodsaver and use it to store leftovers, cheese, steaks for the freezer, I don’t mind paying a little extra for the bags. Searzall (optional but fun gadget) – Basically, an attachment to an everyday propane blowtorch that turns it into a “hand-held, supercharged instant-power broiler”. Sous Vide Cooking Equipment Print Sous Vide Pork Tenderloin Recipe Prep Time: 5 minutes Cook Time: 2 hours Total Time: 2 hours, 5 minutes Yield: Serves 6Ingredients2 pork tenderloins, with the fat and sinew trimmed Flavor enhancer - dry rub, wet rub, homemade or commercial marinade, bbq sauce, salad dressing, salt & pepp

er How To Prepare At Home Set up your sous vide equipment and bring the water temperature up to the desired temp. For pork tenderloin, I went with 140°F but suggest you do you own research to decide if this is a safe temperature for you.

My Anova Sous Vide Circulator has an Bluetooth app so I can set up the time and temperature on my phone and it tells me when the water is at the desired temperature and a timer to tell me when the food is done.

They even have a more expensive wifi Circulator where the app can be used anywhere you have wifi access. While the water is heating up, add the pork tenderloins to separate Foodsaver bags (or Ziploc bags), add a flavor enhancer and vacuum seal shut. As soon as the water is at the correct temperature, clamp the bags to the side of the water pot making sure the bags are fully submerged and not touching the Anova circulator.

Set your timer for 2 hours and walk away or start preparing your side dishes and dessert. When the tenderloins are done, remove them from the bag, pat dry with a paper towel and brown them on the grill, in a frying pan or with a Searzall.

When the exterior develops a nice crust, transfer to a cutting board, slice and serve. As you can see from the photo, the meat is uniformly cooked to my specifications throughout the entire cut of meat.

From top to bottom, left to right, the pork is 140°F. Plate with side dishes and serve. Related Posts My First Sous Vide Cooking Experiences What We Sous Vided For Dinner Last Night Sous Vide Water Balls Sous Vide Tilapia in Spicy Seafood Broth Last modified on Mon 20 November 2017 4:24 pm Filed in: Pork Recipes, Sous Vide

:1. Fill and preheat your sous vide container or stock pot with water (according to specifications) to your preferred temperature. My preference for whole tenderloin is 131°F but below is a good listing is for general temperatures: Rare: 120°F / 49°CM

Chef Eric's Beef Tenderloin- Perfect for Sous Vide Cooking!

Home Fresh Bites Blog Chef Eric's Beef Tenderloin- Perfect for Sous Vide Cooking!Chef Eric's Beef Tenderloin- Perfect for Sous Vide Cooking!14th Dec 2014 – by Chef Eric Villegas Beef Tenderl

oin PREP TIME: 20 minutes | COOK TIME: 3 hours The most tender area of beef, with the most mild flavor, is the tenderloin located in the middle of the back between the sirloin and the rib of a cow. The tenderloin can be cooked whole, in smaller sections like Chateaubriand, or cut into individual filet steaks. Beef tenderloin is perfectly suited to cooking Sous Vide. Sure, it can be cut into individual steaks but there is nothing more impressive than a whole beef tenderloin perfectly cooked on a buffet.

Cooking the tenderloin whole also offers the most bang for the buck and considering it’s the most expensive cut of beef available, I like to get the most bang! Due to the shape of the tenderloins “tail” I like to fold it under and tie the whole roast to make a nice consistent shape which looks better but also, more importantly, cooks evenly.

One downside is this expensive meat is, in general, beef tenderloin has very little intramuscular fat, meaning they are relatively flavorless so I like to add fresh tallow (rendered beef suet/fat) to pick up where mother nature left off.

The only issues in preparing a whole tenderloin is whether your SV1 water bath is big enough to accommodate the long roast.

The second being your vacuum sealer - is your chamber big enough? If not, you might want to portion your tenderloin or Vac Master’s lower priced suction machines are perfect for packaging larger cuts of meat and the roll bags can accommodate almost any size!Vac Masters, do try this recipe - it’s incredibly easy, so very delicious and your family and friends will think you’re a culinary rockstar!Ingredients:1 whole Beef Tenderloin, trimmed of all fat and silverskin6 sprigs of Thyme, fresh4 ounces tallow (rendered beef suet) (see recipe)Kosher salt, to taste Black pepper, to taste Directions

. Roasts: Sear briefly on a hot cast iron skillet, vacuum pack and submerge in waterbath. When the given time is up, unpack and cut in appropriate pieces, and serve. Notes and pictures of Sous Vide prepared food. : Bow Burger Chopped steaksirloin Rost Brisket Beer cooler Sous Vide Notes:2 pcs. Hamburger 180 g.

Beef

Beef Index Beef Pork Poultry Fish Misc. Beef is highly recommended for Sous Vide. You can produce some astonishing results with chewy and tough cuts like for instance brisket. Beef must not exceed 60 degrees c. This will result in meat that is gray, chewy and in general bland.

If you have not yet invested invested in a waterbath, please try out the Sous vide in a beer cooler method Cooking temperature and time table: Temperature/time often vary from person to person, and this temperature/time table is to be considered as a rule of thumb.

Rare: 51.5Medium-rare: 54.5Medium: 60.0Preparation time: A rule of thumb is, that the tougher the meat, the longer the time. Brisket will require 72 hours to become tender, where as loin does not require long time, because its tender from the beginning.

Cut: Temperature: Time: Bow 56,5 72 hours Cuvette 56,5 20 hours Entrec�tes 56,5 5 hours Flank steak 56.5 10-30 hours Hamburgers 56,0 1-6 hours Topside 56,0 26 hours Loin 54,7 5-6 hours Osso Buco 57,0 56 hours Roast 58,5 8-12 hours Brisket 56,5 72 hours Sirloin 56,0 11 hours In general beef can be prepared in two different ways Sous Vide. 1. Steaks: Vacuum seal and submerge. When they have been cooked for the given time, unpack and sear briefly on a hot cast iron skillet 2

Beef

We have had little choice in the 'doneness' of sirloin tip roast, as braising and stewing require high temperature cooking over a long period of time. With the availability of sous vide, we can take advantage of persistent, accurate low temperature cooking to achieve unique results.

How To Cook Sous Vide Sirloin Tip Roast

How To Cook Sous Vide Sirloin Tip Roast Sirloin Tip Roast is rich in connective tissue. Connective tissue is primarily constructed of collagen, which is difficult to chew.

The good news is, collagen can be broken down via the long term application of heat. Even better, collagen breaks down into gelatin, which is unctuous and delicious. Traditionally, cooking techniques like braising and stewing are used to make tough cuts of beef, like sirloin tip roast amazingly tender and yummy.

Since we know that collagen starts to break down in the 130F range, we can utilize sous vide over a longer period of time to break down collagen while keeping sirloin tip roast medium-medium rare. This technique can make inexpensive cuts like sirloin tip roast similar to premium cuts of beef. This cut can generally be cooked at temperatures in the medium-rare - medium range of the chart for many hours and up to three days.

It is not advised that you go below 130ºF with this type of cut. Sous Vide Sirloin Tip Roast Recipe/Time The most simple way of preparing sirloin tip roast is to: Bring your sous vide setup up to the proper temperature (see chart below).

Cut it into portions. Put the sirloin tip roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt Seal the bag and place it in the water bath for some time.

Remove the bag from the water bath, and the sirloin tip roast from the bag Sous Vide Sirloin Tip Roast Temperature Chart Rare: 125-130°FMedium Rare: 131-139°FMedium: 140-149°FMedium Well: 150-155°FWell: 156+°FToggle To Celsius Similar Beef Cuts Sous Vide Top Round Roast Sous Vide Bottom Round Roast

com In Episode 2 of the Sous Vide Cooking Series, Master Chef's Sharone Hakman demonstrates how to sous vide a perfect sirloin steak in your home kitchen using simple ingredients like garlic and fresh herbs.

Sous Vide Top Sirloin Steak

Sous Vide Top Sirloin Steak Sous Vide Supreme Subscribe 6.7KAdd to Share More28,420 views4638Published on Jul 26, 2011For more information, please visit: http://www.sousvidesupreme.

The Sous Vide Supreme is the world's first water oven designed to bring the incredible sous vide cooking technique to home cooks and professional chefs. Show more Loading...

rs. With a sous vide cooker, you can cook your eggs anywhere from just-set-enough-that-they-break-when-you-touch-them, to a rich, fudge-like consistency, to hard-boiled with no hint of chalkiness in the yolk. Cooking eggs sous vide also allows you to make flawlessly egg-shaped poached eggs, time after time.

How to Get Started With Sous Vide Cooking

"Features How to Get Started With Sous Vide Cooking The Food Lab Unraveling the mysteries of home cooking through science. J. Kenji López-Alt Profile Twitter Facebook Contact37 Printer-Friendly Version A first-timer's guide to sous vide cooking. [Photographs and videos: J. Kenji López-Alt, unless otherwise noted]Let's say that you were a good little boy or girl this past year (or maybe you're just really good at faking it) and somebody slipped a brand-new sous vide cooker into your stocking.

Problem is, you've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past.

Where should you start? What should you cook first? Here's a simple, no-nonsense guide to the tools you'll need and some basic foods and techniques that should be at the top of any first-time sous vide cook's list. These are the dishes that will show you results beyond anything you've ever been able to achieve through more traditional cooking methods.

The Food Lab's Complete Guide to Getting Started With Sous Vide What Is Sous Vide (and Why Should I Care? )Essential Tools An Immersion Circulator Cambro Containers A Cast Iron Skillet Other Gear You'll Want The Recipes to Cook First Steaks With Edge-to-Edge Perfection The Tenderest Chicken Breasts You've Ever Tasted Eggs Cooked Eggs-actly the Way You Want Them The World's Most Carrot-y Carrots Extra-Juicy Double-Cut Pork Chops Smoky Sous Vide Pulled Pork Shoulder Perfectly Cooked, Plump Shrimp The Best Lobster You've Ever Tasted Tips and Tricks Use Water Displacement to Seal Your Food in Zipper-Top Bags Keep Your Sous Vide Bag Submerged With a Binder Clip Add Ping-Pong Balls to Your Sous Vide Water Bath Frequently Asked Sous Vide Questions What Is Sous Vide (and Why Should I Care?)

[top]The ""sous vide"" part of sous vide cooking refers to the vacuum-sealed bags that are often called for when you're using the technique. (The French phrase literally means ""under vacuum."") However, these days, when someone says ""sous vide cooking,"" they're generally referring to any kind of cooking that takes place in a precisely temperature-controlled water bath, whether you're actually using a vacuum-sealed bag or not.

Sous vide cooking offers unparalleled control over whatever it is you are trying to cook, whether it's steaks and chops, shrimp and lobster, vegetables, or even large cuts of meat like pork shoulders and legs of lamb. With fast-cooking foods, like steaks and chicken breasts, sous vide removes all the guesswork involved in traditional methods.

No poking with a thermometer, no cutting and peeking, no jabbing with your finger—just perfect results every single time. For meat like pork shoulder and ribs, which are far more forgiving of accidental overcooking and require less precise temperatures, sous vide has some less obvious benefits.

But in any event, sous vide increases the flexibility of your schedule, allowing you to go about your day (or two days, as the case may be) with the circulator quietly heating away in the corner of the kitchen, slowly tenderizing a tough cut of meat, or holding your steak at a perfect medium-rare until it's ready to be finished and served.

Sous vide can also allow you to get results and textures that are impossible to achieve using traditional cooking methods.

Your steaks will come out of the bath cooked to your preferred temperature from edge to edge. For pork shoulder, sous vide cooking allows us to cook at temperatures that are significantly lower and more stable than those used in traditional methods, which means that we can achieve tender results with relatively little moisture loss.

(You can even cook a chicken breast so that it's rare or medium-rare and is entirely pasteurized and thus perfectly safe to eat, although I don't recommend it. )Essential Tools [top]It doesn't take much gear to get into sous vide cooking. In fact, with the beer-cooler sous vide hack I developed a few years ago, you can make any sous vide recipe with a cook time of around an hour or less using nothing more than a zipper-lock bag and a cooler.

(If you haven't tried it yet, this video might help you make up your mind . )But some equipment is necessary if you want to do longer cooks, or if you want to make short cooks easier.

Here's what you'll need. An Immersion Circulator [top] [Photograph: Vicky Wasik]An immersion circulator is a device that you insert into a tub or pot of water. It draws water from the tub, heats it up to a precise temperature, then spits it back out, simultaneously heating and circulating the water.

A good one will have single-degree precision and accuracy. There was a time when these devices cost thousands of dollars. These days, you can get a great one for under $200, putting it in the same ballpark as a high-quality Dutch oven or skillet.

I use the Anova Precision Cooker at home; it has a super-simple interface (set the temperature with the scroll wheel, and you're ready to go) and nice connectivity features, and it's made by a company with a strong track record for quality precision devices.

Another good option is the Joule from the team at Chef Steps. There's another style of water oven out there with a fixed tub that you fill with water; the Sous Vide Supreme is the best known.

I'm not a fan of these stand-alone units. They take up a lot of counter space, are not easy to fill or empty, and are less portable than the wand-style circulators. However, if you plan on cooking sous vide often enough that the idea of a dedicated countertop appliance doesn't bug you, it might be the right choice.

Cambro Containers [top]While an immersion circulator can be used with any old pot, I strongly suggest using a Cambro container, small or large (or both), depending on what recipes you have your eye on to start with.

Pots aren't as ideal for sous vide as Cambros, as plastic is a better insulator. Also, a large plastic container is a great accessory to have if you ever plan on cooking for more than a few people at a time.

With a 4.75-gallon Cambro, you have ample space to cook 10 steaks or chicken breasts for a dinner party, or up to five full racks of pork ribs.

Cambro Container for Sous-Vide$19.27from Amazon A Cast Iron Skillet [top] [Photograph: Vicky Wasik]After you've cooked meat sous vide, you'll want to give it a deep brown crust to add flavor and textural contrast. There's no better way to do that than with a ripping-hot cast iron skillet, and good news: They're cheap. Lodge L10SK3 Pre-Seasoned Cast Iron Skillet (12-inch)$42.22from Amazon Other Gear You'll Want [top]You'll want just a few more things to get started.

First, you'll need some zipper-lock freezer bags—it's important to use freezer bags, as the seal on thinner bags (not the lock) can and will degrade and break over long cook times. While using a vacuum sealer is ideal, zipper-lock freezer bags will work just fine for most things.

You'll also want some binder clips, which I use in conjunction with a spoon to keep bagged food submerged in the water bath. A bunch of Ping-Pong balls will be useful for insulating your water bath and preventing too much evaporation. Finally, if you opt for the 4.75-gallon Cambro, I'd suggest getting this pot-lid organizer, which fits perfectly in the container.

When cooking sous vide, it is important to have the water completely envelop the bagged food to ensure both safety and even cooking. The pot-lid organizer is the perfect tool for ensuring that multiple bags are kept separate while they cook.

Oliso PRO Smart Vacuum Sealer - Best Food Saver - Vacuum Seals Dry Foods and Liquids - Great for Food Preservation and for Use With Your Sous Vide - Chrome$149.99from Amazon Ikea VARIERA 701.548.00 Pot Lid Organizer, Stainless Steel$13.25from Amazon The Recipes to Cook First [top]Steaks With Edge-to-Edge Perfection [top]Whenever I get a question about cooking something sous vide—or a photo of something cooked using this method—nine times out of 10, that something is steak.

It makes sense. That feeling you get when you spend $$$ on a piece of premium beef, only to cut into it and reveal that you've accidentally overcooked it, is not an easy one to shake.

Sous vide will prevent you from ever feeling that way again. With sous vide, the doneness of a steak is directly correlated to the temperature at which you cook it. Set that cooker to 130°F (54°C) and you're guaranteed a medium-rare steak, no matter your experience level.

After cooking the steak sous vide and giving it a quick stop in a screaming-hot cast iron skillet to give it that rich crust, you're ready to dig into the best piece of meat you've ever cooked.

Ready to get started? Here's my Complete Guide to Sous Vide Steak. The Tenderest Chicken Breasts You've Ever Tasted [top]There's a problem with chicken cooked via conventional methods: In order to ensure that it's safe to consume, you have to cook it to temperatures that are above its optimal serving temperature from a texture perspective.

At the 165°F (74°C) that the government recommends, your chicken is destined to be dry and stringy (yes, even if you brine it ). With careful monitoring and a low-temperature oven, you can lower that safety point to around 150 or 155°F (66 to 68°C), but that's about the limit.

With sous vide techniques, you can safely cook chicken at temperatures as low as 140°F (60°C)—holding it at precisely that temperature for an extended period of time will pasteurize it in the same way that heating it to 165°F does.

What does this mean for you as an eater? It means chicken that's still packed with juice and is tender as a veal chop. Check out my Complete Guide to Sous Vide Chicken Breast for more details on the science and the techniques. Eggs Cooked Eggs-actly the Way You Want Them [top]When the restaurant where I worked got its first sous vide cooker, back in the early aughts, eggs were the first thing we made.

Eggs are almost custom-designed for sous vide cooking. They have a wide range of proteins that set at different temperatures, which means that you're using the single-degree-precision aspect of sous vide cooking to its maximum potential: A few degrees up or down has a drastic effect on the texture of the cooked egg.

They also come with their own conveniently watertight cooking vessel (a.k.a. the shell), which means that you don't have to fiddle around with plastic bags or vacuum seale

rs. With a sous vide cooker, you can cook your eggs anywhere from just-set-enough-that-they-break-when-you-touch-them, to a rich, fudge-like consistency, to hard-boiled with no hint of chalkiness in the yolk. Cooking eggs sous vide also allows you to make flawlessly egg-shaped poached eggs, time after time.

Check out my Complete Guide to Slow-Cooked, Sous Vide–Style Eggs for more details on how to control temperature and timing to achieve the exact egg consistency that you're after.

The World's Most Carrot-y Carrots [top]Imagine a world where carrots were cannibals and could eat other carrots to compound their carrot-y flavor. After hundreds of generations of carrots eating carrots, you'd end up with one super-carrot who had all the flavor of every single carrot he or his carrot ancestors ever ate.

Now take a bite of him. That's what it's like eating carrots cooked sous vide. When you pack them in a vacuum bag and cook them at 183°F (84°C), the carrots tenderize in their own juices, which you can then dump into a skillet and reduce into a glaze for zero flavor loss.

If you're on the fence about carrots, this isn't the recipe for you. But if you're a carrot lover, come right this way to my sous vide glazed carrots recipe.

Beautiful things await you. Extra-Juicy Double-Cut Pork Chops [top]There was a time in my youth when I wondered why anyone would ever want to eat a pork chop. For years, pigs were bred to produce ever-leaner, ever-whiter meat in order to compete with chicken on the supermarket shelf.

The result: bone-dry pork chops with very little flavor. Thankfully, these days our access to heritage-breed pigs, with more fat, more color, and more flavor, has grown. Even supermarket pork chops seem juicier and more flavorful. The best way to make the most of that newfound pork chop flavor?

Cook them sous vide. With the precision of sous vide cooking, you can ensure that the juices and flavor stay packed inside that pork chop, right where they belong. Here's a tip: If you're cooking for two, instead of two skinny pork chops, get yourself one big, fat, double-cut chop and split it at the table.

Problem is, you've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past.

Where should you start? What should you cook first? Here's a simple, no-nonsense guide to the tools you'll need and some basic foods and techniques that should be at the top of any first-time sous vide cook's list. These are the dishes that will show you results beyond anything you've ever been able to achieve through more traditional cooking methods.

[top]The ""sous vide"" part of sous vide cooking refers to the vacuum-sealed bags that are often called for when you're using the technique. (The French phrase literally means ""under vacuum."") However, these days, when someone says ""sous vide cooking,"" they're generally referring to any kind of cooking that takes place in a precisely temperature-controlled water bath, whether you're actually using a vacuum-sealed bag or not.

Sous vide cooking offers unparalleled control over whatever it is you are trying to cook, whether it's steaks and chops, shrimp and lobster, vegetables, or even large cuts of meat like pork shoulders and legs of lamb. With fast-cooking foods, like steaks and chicken breasts, sous vide removes all the guesswork involved in traditional methods.

No poking with a thermometer, no cutting and peeking, no jabbing with your finger—just perfect results every single time. For meat like pork shoulder and ribs, which are far more forgiving of accidental overcooking and require less precise temperatures, sous vide has some less obvious benefits.

But in any event, sous vide increases the flexibility of your schedule, allowing you to go about your day (or two days, as the case may be) with the circulator quietly heating away in the corner of the kitchen, slowly tenderizing a tough cut of meat, or holding your steak at a perfect medium-rare until it's ready to be finished and served.

Sous vide can also allow you to get results and textures that are impossible to achieve using traditional cooking methods.

Your steaks will come out of the bath cooked to your preferred temperature from edge to edge. For pork shoulder, sous vide cooking allows us to cook at temperatures that are significantly lower and more stable than those used in traditional methods, which means that we can achieve tender results with relatively little moisture loss.

(You can even cook a chicken breast so that it's rare or medium-rare and is entirely pasteurized and thus perfectly safe to eat, although I don't recommend it. )Essential Tools [top]It doesn't take much gear to get into sous vide cooking. In fact, with the beer-cooler sous vide hack I developed a few years ago, you can make any sous vide recipe with a cook time of around an hour or less using nothing more than a zipper-lock bag and a cooler.

(If you haven't tried it yet, this video might help you make up your mind . )But some equipment is necessary if you want to do longer cooks, or if you want to make short cooks easier.

Here's what you'll need. An Immersion Circulator [top] [Photograph: Vicky Wasik]An immersion circulator is a device that you insert into a tub or pot of water. It draws water from the tub, heats it up to a precise temperature, then spits it back out, simultaneously heating and circulating the water.

A good one will have single-degree precision and accuracy. There was a time when these devices cost thousands of dollars. These days, you can get a great one for under $200, putting it in the same ballpark as a high-quality Dutch oven or skillet.

I use the Anova Precision Cooker at home; it has a super-simple interface (set the temperature with the scroll wheel, and you're ready to go) and nice connectivity features, and it's made by a company with a strong track record for quality precision devices.

Another good option is the Joule from the team at Chef Steps. There's another style of water oven out there with a fixed tub that you fill with water; the Sous Vide Supreme is the best known.

I'm not a fan of these stand-alone units. They take up a lot of counter space, are not easy to fill or empty, and are less portable than the wand-style circulators. However, if you plan on cooking sous vide often enough that the idea of a dedicated countertop appliance doesn't bug you, it might be the right choice.

Cambro Containers [top]While an immersion circulator can be used with any old pot, I strongly suggest using a Cambro container, small or large (or both), depending on what recipes you have your eye on to start with.

Pots aren't as ideal for sous vide as Cambros, as plastic is a better insulator. Also, a large plastic container is a great accessory to have if you ever plan on cooking for more than a few people at a time.

With a 4.75-gallon Cambro, you have ample space to cook 10 steaks or chicken breasts for a dinner party, or up to five full racks of pork ribs.

First, you'll need some zipper-lock freezer bags—it's important to use freezer bags, as the seal on thinner bags (not the lock) can and will degrade and break over long cook times. While using a vacuum sealer is ideal, zipper-lock freezer bags will work just fine for most things.

You'll also want some binder clips, which I use in conjunction with a spoon to keep bagged food submerged in the water bath. A bunch of Ping-Pong balls will be useful for insulating your water bath and preventing too much evaporation. Finally, if you opt for the 4.75-gallon Cambro, I'd suggest getting this pot-lid organizer, which fits perfectly in the container.

When cooking sous vide, it is important to have the water completely envelop the bagged food to ensure both safety and even cooking. The pot-lid organizer is the perfect tool for ensuring that multiple bags are kept separate while they cook.

It makes sense. That feeling you get when you spend $$$ on a piece of premium beef, only to cut into it and reveal that you've accidentally overcooked it, is not an easy one to shake.

Sous vide will prevent you from ever feeling that way again. With sous vide, the doneness of a steak is directly correlated to the temperature at which you cook it. Set that cooker to 130°F (54°C) and you're guaranteed a medium-rare steak, no matter your experience level.

After cooking the steak sous vide and giving it a quick stop in a screaming-hot cast iron skillet to give it that rich crust, you're ready to dig into the best piece of meat you've ever cooked.

Ready to get started? Here's my Complete Guide to Sous Vide Steak. The Tenderest Chicken Breasts You've Ever Tasted [top]There's a problem with chicken cooked via conventional methods: In order to ensure that it's safe to consume, you have to cook it to temperatures that are above its optimal serving temperature from a texture perspective.

At the 165°F (74°C) that the government recommends, your chicken is destined to be dry and stringy (yes, even if you brine it ). With careful monitoring and a low-temperature oven, you can lower that safety point to around 150 or 155°F (66 to 68°C), but that's about the limit.

With sous vide techniques, you can safely cook chicken at temperatures as low as 140°F (60°C)—holding it at precisely that temperature for an extended period of time will pasteurize it in the same way that heating it to 165°F does.

What does this mean for you as an eater? It means chicken that's still packed with juice and is tender as a veal chop. Check out my Complete Guide to Sous Vide Chicken Breast for more details on the science and the techniques. Eggs Cooked Eggs-actly the Way You Want Them [top]When the restaurant where I worked got its first sous vide cooker, back in the early aughts, eggs were the first thing we made.

Eggs are almost custom-designed for sous vide cooking. They have a wide range of proteins that set at different temperatures, which means that you're using the single-degree-precision aspect of sous vide cooking to its maximum potential: A few degrees up or down has a drastic effect on the texture of the cooked egg.

They also come with their own conveniently watertight cooking vessel (a.k.a. the shell), which means that you don't have to fiddle around with plastic bags or vacuum seale

rs. With a sous vide cooker, you can cook your eggs anywhere from just-set-enough-that-they-break-when-you-touch-them, to a rich, fudge-like consistency, to hard-boiled with no hint of chalkiness in the yolk. Cooking eggs sous vide also allows you to make flawlessly egg-shaped poached eggs, time after time.

Check out my Complete Guide to Slow-Cooked, Sous Vide–Style Eggs for more details on how to control temperature and timing to achieve the exact egg consistency that you're after.

The World's Most Carrot-y Carrots [top]Imagine a world where carrots were cannibals and could eat other carrots to compound their carrot-y flavor. After hundreds of generations of carrots eating carrots, you'd end up with one super-carrot who had all the flavor of every single carrot he or his carrot ancestors ever ate.

Now take a bite of him. That's what it's like eating carrots cooked sous vide. When you pack them in a vacuum bag and cook them at 183°F (84°C), the carrots tenderize in their own juices, which you can then dump into a skillet and reduce into a glaze for zero flavor loss.

If you're on the fence about carrots, this isn't the recipe for you. But if you're a carrot lover, come right this way to my sous vide glazed carrots recipe.

Beautiful things await you. Extra-Juicy Double-Cut Pork Chops [top]There was a time in my youth when I wondered why anyone would ever want to eat a pork chop. For years, pigs were bred to produce ever-leaner, ever-whiter meat in order to compete with chicken on the supermarket shelf.

The result: bone-dry pork chops with very little flavor. Thankfully, these days our access to heritage-breed pigs, with more fat, more color, and more flavor, has grown. Even supermarket pork chops seem juicier and more flavorful. The best way to make the most of that newfound pork chop flavor?

Cook them sous vide. With the precision of sous vide cooking, you can ensure that the juices and flavor stay packed inside that pork chop, right where they belong. Here's a tip: If you're cooking for two, instead of two skinny pork chops, get yourself one big, fat, double-cut chop and split it at the table.

Sous vide is traditionally seen as an alternative method for cooking meats. However, the technique is extremely versatile, meaning all manner of ingredients can be cooked such as: Meat: Pork, Lamb, Beef, Chicken, Duck, Turkey, Quail

What kind of foods can you cook sous vide?

Fish: Salmon, Cod, Haddock, Hake, Turbot, Trout, Tuna, Monkfish, Sea Bass Shellfish: Lobster, Shrimp, Prawns, Mussels, Scallops, Clams, Langoustines Vegetables: Carrots, Peas, Sweetcorn, Spinach, Broccoli, Butternut Squash, Cauliflower Fruits: Strawberries, Blueberries, Raspberries, Oranges, Apples, Pears, Tomatoes, Rhubarb, Kiwi, Damson Other Ingredients: Eggs, Rice, Pasta, Beans