#Sous Vide Cooking

[savage-kult-of-gorthaur]

WHEN THE SITUATION CALLS FOR "EXTRA CRISPY" -- SOUS VIDE COOKING IS YOUR ANSWER.

PIC INFO: Spotlight on Sous Vide Octopus, which is slow cooked for 5 hours until ultra tender and then browned up in a hot skillet to get charred and crispy.

MINI-OVERVIEW: "For perfectly tender octopus, this Sous Vide Octopus recipe is a must try! It’s slow cooked for 5 hours, then crisped up in a hot skillet and served with sauce and freshly squeezed lemon juice. So good!

Cooking octopus can be a little intimidating, but I promise the sous vide method makes it so easy. You only need 6 ingredients and it’s pretty much a foolproof way to prepare octopus!"

-- WENT THERE 8 THIS (recipe/cooking blogspot)

Source: www.wenthere8this.com/sous-vide-octopus.

[sousvideitaly]

Mastering Sous-Vide Cooking: Elevate Your Culinary Skills

When it comes to the art of sous-vide cooking, Orved is your ultimate guide and partner. Dive into the world of precise temperature control and mouthwatering flavors with their comprehensive range of sous-vide cooking equipment.

Sous-vide cooking has gained immense popularity among chefs and food enthusiasts, and for good reason. This technique involves vacuum-sealing food in a bag and cooking it in a precisely controlled water bath, resulting in tender, juicy, and perfectly cooked dishes.

Orved's expertise in sous-vide cooking is evident in their informative and inspiring blog, which delves into the nuances of this culinary method. From detailed recipes to step-by-step guides, they provide a wealth of knowledge to help you master the art of sous-vide cooking.

Their blog covers a wide range of topics, including choosing the right ingredients, understanding cooking times and temperatures, and exploring various flavor combinations. Whether you're a seasoned professional or a curious home cook, Orved's blog offers valuable insights and practical tips to enhance your sous-vide cooking skills.

One of the key advantages of sous-vide cooking is its ability to retain the natural flavors and nutrients of ingredients. By cooking food in a sealed bag, flavors are locked in, resulting in intensified tastes and textures. Orved's blog explains this phenomenon in detail, helping you appreciate the science behind this innovative cooking technique.

Furthermore, Orved's dedication to quality and innovation is evident in their range of sous-vide cooking equipment. From precision immersion circulators to versatile vacuum sealers, they offer state-of-the-art tools to elevate your cooking experience. Their products are designed with precision and durability in mind, ensuring consistent and reliable results every time.

Orved's commitment to customer satisfaction extends beyond their blog and products. Their knowledgeable and friendly customer support team is always ready to assist you, answering any questions you may have and providing guidance along your sous-vide cooking journey.

Whether you're looking to prepare a succulent steak, delicate fish, or perfectly cooked vegetables, Orved's expertise and resources will empower you to take your culinary creations to new heights. Explore their blog and immerse yourself in the world of sous-vide cooking. With Orved as your trusted partner, you can unlock a world of flavors and impress your guests with restaurant-quality dishes from the comfort of your own kitchen.

[daily-deliciousness]

Sous vide porterhouse steak

[captainneedsnosleep]

They are idiots, your honor! Have you read The Season? Why haven't you read The Season?!

[copperbadge]

Friiiiiied chicken! 

[ID: A plate covered in paper towel, on which are draining numerous chunks of golden-brown fried chicken, crusted with flour breading and dotted with pepper and onion seasoning.] 

I’ve been struggling with fried chicken not because it’s difficult, but because no matter what I tried, I couldn’t get the breading to stick to the chicken the way it does in recipes or in restaurants. I know some restaurants have pressure-fryers, but I’ve seen enough how-to videos to know you don’t need one of those to make it happen. 

I now have an immersion cooker, and I know that Shake Shack’s nuggets are sous-vide cooked and THEN breaded and fried, so I thought I’d try it. I reasoned that while the breading doesn’t stick all that well to Shake Shack’s either, their chicken is juicier and more flavorful, so I might as well give it a shot.

So I deboned and skinned a couple of chicken thighs, sous-vide cooked them at 155 for two hours, then took them out of the cooking bags, let them cool on a plate for a bit, and chucked them in the fridge. This morning I got them out, chopped the bigger bits into smaller bits, rolled them in an egg wash and then seasoned flour while I heated the oil, then fried ‘em. 

They came out WILDLY better than anticipated; the breading did stick, because the chicken was cooked so no moisture was leaving it and steaming the breading off the surface from the inside, which is the usual reason this happens. The sous-vide thighs were extremely juicy and because the chicken only fried for long enough to brown the breading, the exterior wasn’t super greasy. The cold chicken heated in the time it took the breading to brown, and there was less spatter because see: less moisture. 

Proof of concept! So now I’m going to try a few variations -- I’d like to brine the chicken first for that “pickley” flavor, and I’m going to try it with breast meat (my preferred meat), and also try some wings. I think sous-vide, deep-fry, and then toss with sauce could make the ballingest chicken wings ever. 

[vforvalensa]

Fuck with me

[zerofuckingwaste]

The very first step towards zero waste is not, in fact, completely eliminating trash.

Instead, it's just being mindful of what the fuck you're actually throwing away every day. I'm keeping a piece of paper taped above my trash bin, and every time I throw something away, I write down what it is.

Then, I take one item- just one!- and figure out a concrete way to eliminate that waste. For example, I do a lot of sous vide cooking, and previously used a vacuum sealer and a plastic roll to seal all of my foods for processing, and before that, the water immersion method with plastic bags. I did my research into using silicone bags for sous vide, and found these guys:

They're these huge goddamn silicone bags with no top that can fit a whole fucking brisket. I shit you not. Since sous vide requires water to cook, they leave the top of the bag open, and water displacement naturally pushes all of the air out of the bag, leading to a perfectly sealed, perfectly cooked meat at the end of the day. Fucking fabulous.

Instead of tossing my vacuum sealer, though, I donated it to my local Buy Nothing group, along with my remaining plastic rolls. I have no other use for it, but I'm sure someone else can find a good use out of it, without me contributing to further waste.

Now, every time I cook sous vide, I produce no extra plastic waste, both my setup and cleanup are expedited, and I feel good about it. It's one win, but they add up.

Find the first, easiest thing you can change, and change it. Follow to hear more ways that you can adapt to create less waste.

[tumorhead]

Marinated & vaccuum-sealed beef chunks (husband has access to vac sealer at work) getting a 24 hour sous vide bath at 135F. insane beef stew about to happen.

[adtothebone]

ERMAHGERD BRERVERL JERL TERB SERS VERD

Today was a darn good day to wander around in TJ Maxx.

[lichen-soup-scribe]

boiled bingus

[scottatron]

Sunday sous-vide ribeye

[sousvideitaly]

Unlock Culinary Excellence with Sous-Vide Machine

When it comes to precision cooking, Orved's sous-vide machine is the ultimate tool for culinary perfection. With its state-of-the-art features and innovative design, it elevates your cooking to a whole new level.

Orved's sous-vide machine offers unparalleled control over temperature and time, allowing you to achieve precise results every time. Whether you're a professional chef or a passionate home cook, this machine empowers you to create restaurant-quality dishes in the comfort of your own kitchen.

The sous-vide cooking technique involves vacuum-sealing ingredients in a bag and immersing them in a precisely controlled water bath. This gentle cooking method ensures that flavors are locked in, textures are enhanced, and moisture is retained, resulting in succulent and tender dishes.

With Orved's sous-vide machine, you can unleash your creativity and experiment with a wide range of culinary possibilities. From perfectly cooked proteins like steak, fish, and poultry to flavorful vegetables and even desserts, the precision of this machine guarantees consistent and impressive results.

What sets Orved's sous-vide machine apart is its user-friendly interface and intuitive controls. The digital display allows you to easily set and monitor the desired temperature and cooking time, ensuring precise and accurate cooking. Whether you're a seasoned chef or new to sous-vide cooking, this machine makes the process effortless and enjoyable.

Orved's dedication to quality is evident in the design and construction of their sous-vide machine. Built with durable materials and advanced technology, it offers reliability and longevity, making it a valuable investment for any kitchen. Its sleek and compact design also ensures that it seamlessly integrates into your culinary workspace.

Furthermore, Orved understands that every cook has unique needs and preferences. That's why their sous-vide machine is highly customizable, allowing you to adjust settings and tailor the cooking process to your specific requirements. With this level of control, you can consistently achieve your desired results and create dishes that impress and delight.

Experience the culinary revolution of sous-vide cooking with Orved's exceptional machine. Visit their website to learn more about their sous-vide range and discover how this innovative technology can transform your kitchen. With Orved's sous-vide machine, you have the power to elevate your cooking and unlock a world of flavors and possibilities.

[entity9silvergen]

Why are you even deep frying a turkey? It’s all about the sous vide these days.

[abaditya]

Dubai Diaries: Sous Vide or Cooking like an Engineer

My experiments with the sous vide method which appealed to the engineer in me, including its benefits, techniques, and results (incl. photos).

When I moved to Dubai and got the apartment, the family was still back in Mumbai due to my daughter’s ongoing school session. This meant that I was on my own when it comes to food (getting a cook for just 1 person did not make sense). What is Sous Vide? Being the engineer (with a management degree like a lot of other fellow Indians), I wanted to use a predictable and low effort cooking method…

[the-travelling-witch]

i know not who you are nor how i came to find you. but may i just say…

hi, how ya doin’?