A lot of home cooks suffer from pork-phobia. Understandable, considering the mass misconception—which persisted for decades in the U.S.—that **even a blush of pink** meant meat was almost certainly lethal. Fear of undercooking led to a profusion of unappetizing, overdone chops. Either the other white meat killed you, or it kept you at the table for hours, attempting to chew through a stringy mess of a dinner. Complicating matters: that already-alluded-to "other white meat" campaign—the effort to
Why would anyone want to sous-vide a steak, you might ask? The short answer is flawless execution. When a steak is cooked via standard methods, even with a precise thermometer, you run a certain risk of over or under-cooking it. This risk can be minimized, but it takes practice, and skill\u2014even the seasoned line cooks who've been turning-and-burning steaks before vegans existed will produce the occasional slightly-too-well-done porterhouse.
This was DELICIOUS oh my goodness you have no idea! How to make Boneless Duck breast sous vide with orange sauce and duck fat sauteed broccoli. I cooked the ...
John Cowley's insight:
135f 57c 1 -1.5 hours
This was DELICIOUS oh my goodness you have no idea! How to make Boneless Duck breast sous vide with orange sauce and duck fat sauteed broccoli. I cooked the duck breasts coated with salt, pepper and fresh thyme for 1 hour 15 minutes at 135 Degrees Fahrenheit. Fried them for 5 minutes on the skin side and 1 minute on the non skin side. Broccoli was sauteed for 4 minutes in the duck fat after boiling for 4 minutes and the only addition was a dash of salt.
Here it is, your easy guide to sous vide cooking. Juicy pork chops, asparagus with just the right amount of snap, a slow-cooked brisket that bursts with flavor—all these can be achieved easily with the help of this handy little guide.
John Cowley's insight:
This is a good basic guide but remeber that thickness is a crucial element in timing sous vide cooking.
Cooking the perfect steak via traditional cooking techniques like pan-roasting or grilling is tricky. Not only is it difficult to know the true cooking temperature, but you must time things just right to avoid having the food overcook even after you've stopped the cooking. Sous vide does away with these sources of inconsistency, and allows you to be very specific about the degree of doneness that you prefer.
In this video, we choose to cook our steak rare (129 °F / 54 °C), but as you can see, it's easy to choose your "perfect" temperature and then achieve it every time. Below is our basic step-by-step for cooking a great steak sous vide. One optional step that is not shown is presearing the steak before packaging and cooking it. You can learn more about that technique here: Presearing for Sous Vide.
Another important note is that this can be done without a circulator, see our pot on a stove method for a budget friendly solution to sous vide.
Another and so far the BEST version of pulled pork I have made with the sous vide cooking method! 160F for 24 hours and a blowtorch sear really made some fan...
John Cowley's insight:
Authors Notes :
Another and so far the BEST version of pulled pork I have made with the sous vide cooking method! 160F for 24 hours and a blowtorch sear really made some fantastic sandwiches with tons of flavor. I marinated the pork shoulder in a red wine vinegar, dark brown sugar, paprika, cayenne pepper, black pepper and ground cumin marinade overnight and cooked it the next day. Came out fantastic tasting with my east north carolina BBQ sauce topped with some red cabbage slaw.
Fill and preheat the SousVide Supreme water oven to 134°F (56.5°C).Sprinkle both sides of the racks or chops liberally with salt, pepper, and rosemary.Put each lamb rack into a small (1 quart/.9 liter) food-grade cooking pouch and vacuum seal.Submerge the food pouches in the water bath and cook for at least 2 hours (and up to 4 hours will not affect the texture of the meat.)
Finishing the lamb
At the end of the lamb’s cooking time, melt the butter and combine with all remaining herb butter ingredients.When ready to serve, remove the lamb from the pouches, pat the surface dry, and brush all over with the herb butter mixture.Sear the lamb quickly on one side in a hot skillet or for about 3 minutes under the broiler. (Sear the rack meaty side down in the skillet or meaty side up under the broiler.)Slice the rack into chops and serve.
Suggested accompaniments: Cauliflower Puree, Fresh Pea Puree and Minted Heirloom Baby Carrots
Cooking Temperatures for Lamb:Rare:
• 120-130 °F (48-54 °C)Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting
• 130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting
Medium (with a touch of pink):
• 140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting
• 150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices
I tend to use a 1% equilibrium brine done overnight.
The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.
What makes this sous vide chicken breast great, is normally, chicken is cooked to an internal temperature of 165ºF, which makes it safe to eat but will also dry out the meat. But salmonella and other food born illness can also be killed at 140ºF if held at that temperature for the proper amount of time.
To pasteurize the chicken breast at this temperature, you'll need to wait until the breast reaches an internal temperature of 140ºF and then hold it there for 20 minutes. The breast can also be pasteurize at a "medium rare" internal temp of 136ºF if held there for 30 minutes. Although with an internal temp of 136ºF, the breast meat is still slightly pink which will most likely get the chicken sent back in a restaurant. At an internal temp of 140ºF, the breast is white all the way through but still extremely moist and tender.
The 4 hour cooking time in the circulating bath will ensure that the breast has spent a prolonged period of time at pasteurization temperature, making the breast safe to consume.
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