Sous vide cooking has become really popular in restaurants, where it makes new dishes possible and ensures perfect results every time. But it can be a useful technique for the home cook, too. Lan Lam goes over what equipment you’ll need to sous vide at home, what goes in the sous vide bag (besides meat), and other sous vide secrets for perfectly cooked meals.
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Hey everyone, here’s a quick clarification on the garlic point.
The reason to avoid raw garlic in sous vide recipes is because it doesn’t taste very good. Unless you’ve set the bath above 170F, the garlic essentially remains raw. Above those temperatures (or over a long cook time) allicin, garlic’s main flavor compound, breaks down into sulfurous compounds that get absorbed by the fat. Searing might mask those flavors but the final results are pretty recipe specific.
That said cooking garlic sous vide is microbiologically safe, because the bacteria that causes botulism can’t grow or produce toxin above 120°F. While the dormant spores of the bacteria do survive the water bath, they are harmless unless the meat is improperly cooled at room temperature, or stored in the refrigerator for more than 10 days, which allows the spores to germinate.
Thank you for clarifying!
A clear example to show it’s about the cook—as much as the method—wonderful.
I’m a little confused. Did you cook it at 130 F for 3 days?
She knows her stuff well. Thank you
Hi, what about the safe temperatures we need for food? Is the sois vide use permitted for businesses? My question is because chicken for example requires an internal temperature of 165F, beef 145F, but terms here are more than well done. Per CDPublic Health, danger zone is up 41 and below 135F. Then keeping this temperature ranges as indicated on this video and sous vide uses videos, it’s always to be unsafe practices. I just hear on this video is weird to happens. It’s confusing me a bit
There’s another way to sous vide now. Low cost induction cooktops with temperature probes will allow you to use an ordinary stock pot as a sous vide device. No immersion circulator needed. If your stock pot isn’t induction compatible, you can just place the stock pot in a large skillet and add water. That works just as well. It won’t be much longer before the cooktops will let you program the details of the item(s) to be cooked and it will be able to calculate the quickest cooking time depending on whether you’re cooking meat that will be seared or fish or ?? Ain’t modern tech great?!
BTW – I’ve found that adding oil or butter to the meat in the bag before cooking actually seems to temper the effect of the seasonings.
I fortunate to have have a Gaggenau steam oven, so no need for a separate device. Everything else remains the same.😊
The only downside that I see to this whole process is the fact that you’re using plastic bags that can transfer micro plastics into your food. Isn’t there a safer kind of bag that you can use that will accomplish the same thing? Just curious thank you