topic Re: Adventures in sous-vide in Kitchen

Adventures in sous-vide

excpa — Fri, 02 Feb 2018 18:43:34 GMT

I got my sous-vide stick (Fig & Ginger aka Fred & Ginger), set it up with an 8 quart square food storage bin and tried Meredith's poached eggs at 147.3 degrees, set for a little over an hour.

Plus side: it's very easy and quiet. It doesn't demand attention with whistles or bells.

Minus side: 8 quarts of water is very heavy, so use a non-skid mat under it.

The whites were really runny, so I can see a lot of experiementation will be needed to find the right temperature for my taste. All in all, I like its non-demanding nature and mellow attitude. Shrimp is next.

Re: Adventures in sous-vide

Sweetbay magnolia — Fri, 02 Feb 2018 20:26:50 GMT

Thanks. I've been curious about that.

Good tip on the weight of water - things to think about.

Re: Adventures in sous-vide

CelticCrafter — Fri, 02 Feb 2018 20:42:09 GMT

Over an hour for poached eggs?!

Re: Adventures in sous-vide

Krimpette — Fri, 02 Feb 2018 20:51:39 GMT

I can't imagine going to all that trouble to poach eggs. Last year, a friend of mine did steaks using this method. They were absolutely delicious. HOWEVER, I thought we'd never get to eat!!!!! He didn't have a "kit", but had a set-up in his basement. Then, eventually brought them upstairs to the kitchen, where they still had to brown to give them some color. Not a method I plan on trying any time soon.

Re: Adventures in sous-vide

excpa — Fri, 02 Feb 2018 20:54:34 GMT

@CelticCrafter They were probably aty the same stage more than 30 minutes before, but the sous-vide method allows them to sit withoiut overcooking. These eggs were certainly not overcooked.

If I wanted them sooner, I could have gone to "henrietta", but she whistles and the eggs are much hotter to the touch when removed. It's a choice. Maybe not yours or always mine, but it's nice to have options.

Re: Adventures in sous-vide

excpa — Fri, 02 Feb 2018 20:56:30 GMT

@Krimpette The deal is there was no trouble involved. I did a lot of things while they were cooking, which I could not have done using any other method. I liked that.

Re: Adventures in sous-vide

dex — Fri, 02 Feb 2018 21:08:22 GMT

@excpa Have you had the egg bites at Starbucks?OMG those are sooo good I almost bought a machine....then I thought for a few bucks and no trouble on my part why don't I just get treated at Starbucks occasionally.

Re: Adventures in sous-vide

excpa — Fri, 02 Feb 2018 21:19:33 GMT

@dex No Starbucks in my area. I live in forever and beyond, but I do have electricity (most of the time). Everyone seems to be raving about egg bites, so I may just have to venture forth. Or find the recipe.

Re: Adventures in sous-vide

gacat123 — Fri, 02 Feb 2018 21:27:03 GMT

@excpa

Amazon Kindle has a Blue Jean Sous-Vide cookbook for just .99 !!

* Make It Sous Vide! Easy Recipes for the perfect results every time!*

The Blue Jean Chef / Meredith Laurence

Check It Out!

CAT

Re: Adventures in sous-vide

dex — Fri, 02 Feb 2018 23:36:10 GMT

@excpa I did see the recipe online u dear Starbucks copycat or something.

Re: Adventures in sous-vide

DaleP — Fri, 02 Feb 2018 23:42:19 GMT

Sous Vide has a slight learning process, but it is well worth it. There are LOT of resources to learn from. One of the best is on Facebook....since I can't post a link, let's just say it has something to do with Sous Vide Resources. Another good one is Sous Vide Dummies.

Re: Adventures in sous-vide

NickNack — Sat, 03 Feb 2018 00:33:23 GMT

@dex wrote:
@excpa Have you had the egg bites at Starbucks?OMG those are sooo good I almost bought a machine....then I thought for a few bucks and no trouble on my part why don't I just get treated at Starbucks occasionally.

@dex I tried the Starbucks bacon egg bites the other day. They were delicious!

Re: Adventures in sous-vide

CLEM — Sat, 03 Feb 2018 01:39:50 GMT

wrote:
I got my sous-vide stick (Fig & Ginger aka Fred & Ginger), set it up with an 8 quart square food storage bin and tried Meredith's poached eggs at 147.3 degrees, set for a little over an hour.
Plus side: it's very easy and quiet. It doesn't demand attention with whistles or bells.
Minus side: 8 quarts of water is very heavy, so use a non-skid mat under it.

The whites were really runny, so I can see a lot of experiementation will be needed to find the right temperature for my taste. All in all, I like its non-demanding nature and mellow attitude. Shrimp is next.

@excpa Did you have the bin covered when you were cooking the eggs? If not, there probably would not have been constant heat. Perhaps that's why the whites were runny. It is important to keep the water a constant temperature. They have these "sous vide balls" on Amazon to use on top of the water to prevent heat loss. Just a suggestion.

Also, if you ever want to cook something like a large piece of meat that takes a long time to cook, the balls will prevent water evaporation.

Re: Adventures in sous-vide

depglass — Sat, 03 Feb 2018 16:01:44 GMT

Pardon my ignorace but I thought things had to reach 165 degrees to be safe to eat.

Re: Adventures in sous-vide

CLEM — Sat, 03 Feb 2018 16:06:27 GMT

@depglass Apparently it's different for each food item.

Re: Adventures in sous-vide

excpa — Sat, 03 Feb 2018 16:21:32 GMT

@CLEM I have the sous-vide balls, for the reasons you mentioned. The eggs sink to the bottom (very fresh) and the waster temp did not vary bt more than 0.1 degree every time I checked.

Thanks for responding.

Re: Adventures in sous-vide

excpa — Sat, 03 Feb 2018 17:13:02 GMT

@dex Googled egg bites and found a lot of resoujrces, including some Starbucks clones. Thanks for the idea. I thin I'll try Food Network to see what they have on the subject.