Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #1  
Old 30.10.2011, 19:10
Caviarchips's Avatar
Forum Legend
 
Join Date: May 2010
Location: Basel Stadt
Posts: 3,979
Groaned at 99 Times in 77 Posts
Thanked 6,677 Times in 2,388 Posts
Caviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond repute
Home sous-vide cooking

Just bought "home sousvide kit" from Coop...basically just vacuumable plastic food bags. I've always fancied trying fish or burgers cooked in that way, being something of a cooking show geek

Question for the chefs though....is it possible to cook it well using just a pan of water controlled on a hob with a thermometer, or is the steadiness of the temperature critical to success?
Reply With Quote
  #2  
Old 30.10.2011, 19:15
Jobsrobertsharpii's Avatar
Forum Veteran
 
Join Date: Aug 2011
Location: Z-U-R-I-C-H
Posts: 2,335
Groaned at 173 Times in 124 Posts
Thanked 3,384 Times in 1,536 Posts
Jobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond repute
Re: Home sous-vide cooking

I don't know if it is 'critical,' but the more consistent the temperature, the better your results. I think you'll be fine for all but the most delicate items.
Reply With Quote
  #3  
Old 30.10.2011, 19:19
Caviarchips's Avatar
Forum Legend
 
Join Date: May 2010
Location: Basel Stadt
Posts: 3,979
Groaned at 99 Times in 77 Posts
Thanked 6,677 Times in 2,388 Posts
Caviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond repute
Re: Home sous-vide cooking

Quote:
View Post
I don't know if it is 'critical,' but the more consistent the temperature, the better your results. I think you'll be fine for all but the most delicate items.
Thanks - it was only something like CHF8 so cheap enough for amateur playtime
Reply With Quote
  #4  
Old 30.10.2011, 19:22
Jobsrobertsharpii's Avatar
Forum Veteran
 
Join Date: Aug 2011
Location: Z-U-R-I-C-H
Posts: 2,335
Groaned at 173 Times in 124 Posts
Thanked 3,384 Times in 1,536 Posts
Jobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond reputeJobsrobertsharpii has a reputation beyond repute
Re: Home sous-vide cooking

Quote:
View Post
Thanks - it was only something like CHF8 so cheap enough for amateur playtime
That's part of what makes cooking fun.
Reply With Quote
  #5  
Old 30.10.2011, 20:11
Nil's Avatar
Nil Nil is offline
Forum Legend
 
Join Date: Sep 2007
Location: Basel
Posts: 10,356
Groaned at 428 Times in 333 Posts
Thanked 16,045 Times in 6,322 Posts
Nil has a reputation beyond reputeNil has a reputation beyond reputeNil has a reputation beyond reputeNil has a reputation beyond reputeNil has a reputation beyond reputeNil has a reputation beyond repute
Re: Home sous-vide cooking

Picture of the tool please?
Reply With Quote
  #6  
Old 30.10.2011, 20:20
Caviarchips's Avatar
Forum Legend
 
Join Date: May 2010
Location: Basel Stadt
Posts: 3,979
Groaned at 99 Times in 77 Posts
Thanked 6,677 Times in 2,388 Posts
Caviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond repute
Re: Home sous-vide cooking

Quote:
View Post
Picture of the tool please?
I think thats against the new T&Cs...and i'm shocked that you asked

(sorry, we brits can't resist a little light double-entendre)

I can't take it well, but just imagine freezer bags with a wine bottle vacuum pump.....something like that
Reply With Quote
  #7  
Old 17.09.2013, 10:35
Newbie 1st class
 
Join Date: Dec 2009
Location: Zürich
Posts: 10
Groaned at 0 Times in 0 Posts
Thanked 0 Times in 0 Posts
Cooker has no particular reputation at present
Re: Home sous-vide cooking

It works fine as long as you stay at a low temperature. 63 degrees-80 degrees is fine.
Reply With Quote
  #8  
Old 17.09.2013, 10:47
Sbrinz's Avatar
RIP
 
Join Date: Oct 2011
Location: Murten - Morat
Posts: 11,866
Groaned at 563 Times in 354 Posts
Thanked 11,548 Times in 5,941 Posts
Sbrinz has a reputation beyond reputeSbrinz has a reputation beyond reputeSbrinz has a reputation beyond reputeSbrinz has a reputation beyond reputeSbrinz has a reputation beyond reputeSbrinz has a reputation beyond repute
Re: Home sous-vide cooking




Is this the sort of item you have?
http://www.popsci.com/gadgets/articl...reed-sous-vide
the fish might be OK, but would the burgers be safe to eat after a low cooking temperature?

As the cooking temperature is very low the food will stay tender and grey/white in colour.

I have had great success with oven roasting bags, higher temperature (230 C), quicker cooking, brown tender food, and cheap!
https://www.google.ch/search?hl=de&s...20.qoYg5DXYf2A

I have never found these roasting bags in "Europe" but they are common in USA, UK and Eire.
Reply With Quote
  #9  
Old 17.09.2013, 13:19
nqnln's Avatar
Forum Veteran
 
Join Date: May 2007
Location: Liechtenstein
Posts: 703
Groaned at 2 Times in 2 Posts
Thanked 503 Times in 274 Posts
nqnln has earned the respect of manynqnln has earned the respect of manynqnln has earned the respect of many
Re: Home sous-vide cooking

I have followed the sous vide supreme for a while, but it's a little too expensive for what I want to do.

Along came Codlo, via kickstarter a few months ago. It's a temperature regulator that connects to a rice cooker and supposedly keeps the static temperatures required for sous vide. There's no circulation involved, but for the price involved I'm willing to risk it...

all will be revealed when the unit ships in March... www.codlo.com

another useful resource for sous vide temperatures and times for many, many foods: http://www.bagsoakeat.com/
Reply With Quote
  #10  
Old 17.09.2013, 13:22
ecb's Avatar
ecb ecb is offline
Forum Veteran
 
Join Date: Jun 2010
Location: out n about - it's summer!
Posts: 2,186
Groaned at 8 Times in 8 Posts
Thanked 3,540 Times in 1,314 Posts
ecb has a reputation beyond reputeecb has a reputation beyond reputeecb has a reputation beyond reputeecb has a reputation beyond reputeecb has a reputation beyond reputeecb has a reputation beyond repute
Re: Home sous-vide cooking

Quote:
View Post



Is this the sort of item you have?
http://www.popsci.com/gadgets/articl...reed-sous-vide
the fish might be OK, but would the burgers be safe to eat after a low cooking temperature?

As the cooking temperature is very low the food will stay tender and grey/white in colour.

I have had great success with oven roasting bags, higher temperature (230 C), quicker cooking, brown tender food, and cheap!
https://www.google.ch/search?hl=de&s...20.qoYg5DXYf2A

I have never found these roasting bags in "Europe" but they are common in USA, UK and Eire.
Since we moved into this rented flat, I've been using roasting bags in an attempt to keep the oven clean, bought variously from coop, Hiebers in Germany and Auchan in France ...
Reply With Quote
This user would like to thank ecb for this useful post:
  #11  
Old 17.09.2013, 14:06
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 31,918
Groaned at 2,392 Times in 1,740 Posts
Thanked 38,868 Times in 18,320 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Home sous-vide cooking

I don't see the attraction.

Tom
Reply With Quote
  #12  
Old 17.09.2013, 14:54
Caviarchips's Avatar
Forum Legend
 
Join Date: May 2010
Location: Basel Stadt
Posts: 3,979
Groaned at 99 Times in 77 Posts
Thanked 6,677 Times in 2,388 Posts
Caviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond repute
Re: Home sous-vide cooking

Quote:
View Post
I don't see the attraction.

Tom
Not better, not worse, just something different.

Did you try?
Reply With Quote
  #13  
Old 17.09.2013, 16:38
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 31,918
Groaned at 2,392 Times in 1,740 Posts
Thanked 38,868 Times in 18,320 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Home sous-vide cooking

I'm a fan of the Maillard reaction, so it's doubtful that I'd try it.

Tom
Reply With Quote
  #14  
Old 17.09.2013, 16:42
Caviarchips's Avatar
Forum Legend
 
Join Date: May 2010
Location: Basel Stadt
Posts: 3,979
Groaned at 99 Times in 77 Posts
Thanked 6,677 Times in 2,388 Posts
Caviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond repute
Re: Home sous-vide cooking

You can do both. Sous vide to cook through then flash fry for browning. Its great......different texture to usual
Reply With Quote
This user would like to thank Caviarchips for this useful post:
  #15  
Old 03.06.2014, 11:26
Trillian Astra's Avatar
Senior Member
 
Join Date: Nov 2012
Location: Zurich
Posts: 349
Groaned at 15 Times in 13 Posts
Thanked 318 Times in 143 Posts
Trillian Astra has earned the respect of manyTrillian Astra has earned the respect of manyTrillian Astra has earned the respect of many
Re: Home sous-vide cooking

Does anyone have a recommendation where to buy a proper home sous-vide machine (including the vacuum)?
Reply With Quote
  #16  
Old 03.06.2014, 11:33
Village Idiot's Avatar
Forum Legend
 
Join Date: Jul 2009
Location: Basel
Posts: 3,683
Groaned at 35 Times in 32 Posts
Thanked 6,933 Times in 2,239 Posts
Village Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond repute
Re: Home sous-vide cooking

http://www.amazon.de/SousVide-Suprem...usvide+supreme

or its baby brother

http://www.amazon.de/Lakeland-Vakuum...usvide+supreme

and a sealer:

http://www.amazon.de/Vakuumierer-Sch...8RDB9RRJH15WAV
Reply With Quote
This user would like to thank Village Idiot for this useful post:
  #17  
Old 03.06.2014, 11:42
Lou's Avatar
Lou Lou is offline
Forum Legend
 
Join Date: Mar 2006
Location: Zurich
Posts: 3,778
Groaned at 9 Times in 9 Posts
Thanked 3,227 Times in 1,474 Posts
Lou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond repute
Re: Home sous-vide cooking

What us different about the texture? What do you cook this way? I must admit I have never seen the attraction of cooking this way but I do have a proper vac packer machine thingy so recommend something good to cook and I may give it a whirl.

Quote:
View Post
You can do both. Sous vide to cook through then flash fry for browning. Its great......different texture to usual
Reply With Quote
  #18  
Old 03.06.2014, 11:49
Tasebo's Avatar
Forum Veteran
 
Join Date: Feb 2012
Location: Wald, Zurich/Stockholm
Posts: 1,341
Groaned at 7 Times in 5 Posts
Thanked 1,460 Times in 728 Posts
Tasebo has a reputation beyond reputeTasebo has a reputation beyond reputeTasebo has a reputation beyond reputeTasebo has a reputation beyond reputeTasebo has a reputation beyond repute
Re: Home sous-vide cooking

Quote:
View Post
Since we moved into this rented flat, I've been using roasting bags in an attempt to keep the oven clean, bought variously from coop, Hiebers in Germany and Auchan in France ...
As someone who has been asked to explain that approach before - anyone who has ever found themselves cleaning an oven at 2am before "check-out" day, with parquet left to polish prefers this cooking method
Reply With Quote
  #19  
Old 03.06.2014, 11:49
Trillian Astra's Avatar
Senior Member
 
Join Date: Nov 2012
Location: Zurich
Posts: 349
Groaned at 15 Times in 13 Posts
Thanked 318 Times in 143 Posts
Trillian Astra has earned the respect of manyTrillian Astra has earned the respect of manyTrillian Astra has earned the respect of many
Re: Home sous-vide cooking

The juices stay in the food differently, try it and you'll see. I would like to use it for meat, duck, lamb, steak specifically. It "ripens" and softens the meat, it will become excellent I know some people even use it with vegetables but I would have to figure that out first.

Village idiot: thanks, but I meant like a store I can walk in and just buy it, rather than ordering it online from Germany? Preferrably in the Zurich area.
Reply With Quote
  #20  
Old 03.06.2014, 12:01
Village Idiot's Avatar
Forum Legend
 
Join Date: Jul 2009
Location: Basel
Posts: 3,683
Groaned at 35 Times in 32 Posts
Thanked 6,933 Times in 2,239 Posts
Village Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond reputeVillage Idiot has a reputation beyond repute
Re: Home sous-vide cooking

Quote:
View Post
What us different about the texture? What do you cook this way? I must admit I have never seen the attraction of cooking this way but I do have a proper vac packer machine thingy so recommend something good to cook and I may give it a whirl.
It works on the basis that different parts of the meat transform at different temperatures -- hence, you can make a totally succulent, entirely medium rare steak with no risk of overcooking by holding it at a constant 55C until the entire piece of meat reaches that temperature. Because you don't exceed that temperature, the meat does not cook beyond the desired point.

You then finish it over a very high heat to seal in all of the Maillard-reaction yumminess.

Chances are, if you've had a steak in a decent steakhouse in the past five years, you've had a sous-vide steak. Sous-vide means that even the most hung-over line chef can turn out consistent steak after steak, each cooked to perfection.
Reply With Quote
Reply




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking for runners [Lausanne - Sous Gare] nzuelzke Sports / Fitness / Beauty / Wellness 17 07.07.2010 18:31


All times are GMT +2. The time now is 17:40.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0