Calgarypuck Forums - The Unofficial Calgary Flames Fan Community - View Single Post - Sous-vide cooker?

eyes wide shut · 02-22-2012, 07:34 AM

Just stumbled across this old thread, figured i would add one cent.
If you go to some of Calgary's top restaurants (i.e. Rouge, Teatro, Q-Haute, and many others) a lot of their top dishes will be cooked using this method. If you look at the top 100 restaurants in the world, you will see many of the chefs are advocates of this process (i.e. Thomas Keller).

I could go on for pages on the topic, but this is a hockey site.

I will say that if you ever get a chance to have Sous Vide fish, try it. Especially Salmon. it takes on a texture and flavour that you have never experienced. Lamb is our household favourite (and yes i do put the racks under the broiler afterwards (some people will use a kitchen torch to instantly sear)). It is also the perfect way to do short ribs as you can do them to medium rare, but still tender and juices intact, unlike the alternative of braising.

as far as the bacteria concern, a lot of it is about pasteurization (for items other than fish). it is not enough to bring an item up to just over pasturization (which begins at 132F = a rare medium rare) but to hold it there for a period of time i.e. beef roast for minimum 6 hours, and up to 12 hours (then it does not overcook, but becomes mushier (unless it is a tough cut)). Once you know these basics, it is easier and quicker to prep than any other method (there is a good ipad app to reference time vs temp). My house will buy a few roasts, season, vacuum pack, and freeze. Then when you want one, toss it in the water bath in the morning, and at any time that evening, pull it out, sear and serve.

As far as the comments about accomplishment of cooking, this method introduces a new spectrum to play with as now that you are not likely to over or under cook the food, you can focus on the texture and the difference that 1 degree of temperature makes and duration as different connective tissues, fats, enzymes, etc react to these changes. An egg is a great example as you can pasteurize an egg, but keep it below the temperature where it turns to a solid, or to the point that it is a jelly, or the white is solid and yolk is jelly (i hate boiled eggs, so i have only read about this).

i guess that might have been my 3 cents of info on the topic.

02-22-2012, 07:34 AM	#20
eyes wide shut Draft Pick Join Date: Jan 2012	Just stumbled across this old thread, figured i would add one cent. If you go to some of Calgary's top restaurants (i.e. Rouge, Teatro, Q-Haute, and many others) a lot of their top dishes will be cooked using this method. If you look at the top 100 restaurants in the world, you will see many of the chefs are advocates of this process (i.e. Thomas Keller). I could go on for pages on the topic, but this is a hockey site. I will say that if you ever get a chance to have Sous Vide fish, try it. Especially Salmon. it takes on a texture and flavour that you have never experienced. Lamb is our household favourite (and yes i do put the racks under the broiler afterwards (some people will use a kitchen torch to instantly sear)). It is also the perfect way to do short ribs as you can do them to medium rare, but still tender and juices intact, unlike the alternative of braising. as far as the bacteria concern, a lot of it is about pasteurization (for items other than fish). it is not enough to bring an item up to just over pasturization (which begins at 132F = a rare medium rare) but to hold it there for a period of time i.e. beef roast for minimum 6 hours, and up to 12 hours (then it does not overcook, but becomes mushier (unless it is a tough cut)). Once you know these basics, it is easier and quicker to prep than any other method (there is a good ipad app to reference time vs temp). My house will buy a few roasts, season, vacuum pack, and freeze. Then when you want one, toss it in the water bath in the morning, and at any time that evening, pull it out, sear and serve. As far as the comments about accomplishment of cooking, this method introduces a new spectrum to play with as now that you are not likely to over or under cook the food, you can focus on the texture and the difference that 1 degree of temperature makes and duration as different connective tissues, fats, enzymes, etc react to these changes. An egg is a great example as you can pasteurize an egg, but keep it below the temperature where it turns to a solid, or to the point that it is a jelly, or the white is solid and yolk is jelly (i hate boiled eggs, so i have only read about this). i guess that might have been my 3 cents of info on the topic.