The Italian nonstick pro chefs swear by, exclusive to us! Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

Does anyone do sous vide cooking at home? I am trying to find a way to maintain temp, and am not sure ziploc bags are safe

asked by petrea almost 5 years ago
19 answers 2345 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added almost 5 years ago

You can use ziploc if you get the little ziploc pump to take all the air out. http://seattlefoodgeek...

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added almost 5 years ago

Some people use a dishwasher ....

http://www.adfg.alaska...

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added almost 5 years ago

Following on from Pierino, sous vide is actually a very dangerous cooking method without the proper equipment - not only throughout the cooking process (getting it to the right temp and maintaining that temp) but in cooling it within the appropriate timeframe. I'm not an alarmist but proceed with extreme caution.

(And, as a digression, I'll be quite happy when the world is over 63 degree eggs.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Sous vide is not any more dangerous than any other cooking method. Of course it depends on the kind of meat used. For pork/beef/fish you should be fine, even without proper equipment.

Don't worry about cooling if you eat the food immediatly. Furthermore, I don't even think cooling would be a big issue in ziploc-bag, there's hardly no vacuum there.

As for the original question, I'ev used ziplocs in water baths up to 150 F without problems.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added almost 5 years ago

Having produced sous vide on a commercial basis, we always had a sacrificial bag of food being sous vide with a thermometer inserted to check temperature, because of the greater danger of not processing the sous vide food properly, compared to other cooking methods. There is a reason it is illegal in some cities/regions to cook foo sous vide and serve to the public, because it is tricky to get it right. Time and temperature is very important in the process. . . if not followed correctly, you have the danger of sickening people.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added almost 5 years ago

As an aside, is anyone else unimpressed with the texture of sous vide meats? I just find the texture to be a bit boring, at least with the sous vide things I have eaten. This is apart from the fact that I can't stand being told that there's yet another appliance I MUST have in my kitchen because it's what EVERYONE will be using in the FUTURE.

959cbed1 6d53 423b a801 4cdce9613645  open uri.13930
added almost 5 years ago

I didn't like the beef myself. Pork was the same. Couldn't really say that the beets prepared sous vide- were special. But, the banana dessert...that was divine.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

Some of the biggest crash and burn failures on Top Chef have involved sous vide.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
MMH
added 3 months ago

My experience so far is - disgusting. We did chicken thighs which were just yucky. We did salmon which really turned me off. The texture is horrible. And I could have done much better in less time. I can grill a steak and cook the sides while it rests. I just don't get it. I can steam shrimp in less time than it takes to set up the sous vide. I think it's an expensive fad.

959cbed1 6d53 423b a801 4cdce9613645  open uri.13930
added almost 5 years ago

You could do a sous vide dessert. (no food safety issues) I've done a banana vanilla caramel sauce....it was heavenly. Oh! And I hate bananas. So this says something. It was rich and infused.....

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added almost 5 years ago

We have had wonderful sous vide halibut ... delicious. Easy to check the water temperature with your thermometer and just keep swishing the bags by hand.

3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added almost 5 years ago

There is an immersion circulator for quite cheap nowadays - SideKIC sells for $170

I know people do use ziplocks. Personally, I do worry about water getting in the bag.

50c232cc c33a 47b3 b2b8 86fde893486e  duck
added over 4 years ago

I've cooked sous vide at home regularly for over 5 years now without incident. I've used the ziploc vacuum pouches and food saver bags. I've used temp to 165 degrees, and never had the bags fail.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
MMH
added 3 months ago

I see this question is 4 years old so I'm curious for an update. We were given the attachment for Xmas. We are good cooks and really enjoy cooking. I think this was a well intentioned attempt to give us a gadget which I'm really not interested in using. Does anyone really find these useful in a real cook'S kitchen and why would I even want one?

E98d2f4b d8ab 4a15 9df7 9023c788abd2  lauren
laurenlocally

Lauren is Food52's VP of Sales.

added 3 months ago

I just received one for the holidays, and have been having fun making two things so far. Shrimp is just so tender, and easy to make. I'll upload a recipe shortly for this shrimp poached in beer. Also chicken thighs. Which model did you get? For the chicken thighs I just followed the Joule app "Ultimate Chicken Thighs"

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
MMH
added 3 months ago

We got the Joule attachment. I just don't see the upside.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

I'll be the odd one out and say that I LOVE my sous vide. I've got a full system though, not an immersion circulator. I got it for Christmas, so I've only made a few things so far, but we did a ham that was probably the best ham I've ever had (no risk of drying out as it heats through), and steaks that were amazing.

For me, the most convenient part is the timing. I am terrible at timing all my dishes to be ready at the same time, so the fact that you can leave your meat in the sous vide for an extra 10-15 minutes if the sides aren't ready really works for me. I also like that you essentially can't overcook your meat - I like a heavy sear on my steak, which would sometimes lead to them being overcooked. With the sous vide, you don't have to worry about the center heating through, you can just crank the heat way up and sear quickly, so you get a perfect medium rare in the center.

E30b7ab0 93f0 48ba 8d71 8cec084f0ef5  11999739 10153728333182625 210471565015042447 o
added 3 months ago

BPA-free plastic bags, preferably sealed with a vacuum sealer.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.