In a recent Ask Jason Q&A session, Allan Poetak asked
When doing a long cook over 36 hours the meat seems to develop a foul odor. What is the best way to avoid this? Quickly blanching the meat in boiling water first?
Welcome to the Amazing Food Made Easy blog! This is a place I can share information and updates that don't fit into a specific area on the rest of the site. I focus mainly on sous vide and modernist cooking but if it's an interesting cooking method or fun cooking news I'll cover it as well.
In addition to cooking and sous vide news, how to guides and other articles, there's a lot of different types of information here including:
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Thanks, enjoy the blog and happy cooking!
In a recent Ask Jason Q&A session Cody said "Moose ribs are challenging" and Penny Ann asked "Jason, how do I cook beef back rib, rib fingers? I want to sous vide them today, any clue?" Both of these questions address the same issue: How Long Do You Sous Vide Odd Meats and Proteins?
Even though I have never sous vided moose and never heard of "beef back rib, rib fingers" before. It's OK to have no personal experience with those exact meats. Here's how I approach meats that are new to me so I have a successful end result.
Like most kitchen appliances, the sous vide immersion circulator does not require much routine maintenance. But if you use your circulator as often as I do, it's probably worth taking an hour every once in a while to give it some "TLC".
This article will provide all the information you need to get your immersion circulator back into tip top shape.
This is an open letter to sous vide manufacturers to provide suggestions for and against certain features. It also is a reasoning for the suggestions I often make when consulting on units, reviewing units, and in the suggestions I make to readers.
These recommendations are made from over a decade of sous vide cooking experience, as well as polls and conversations with hundreds of sous vide users about what they want in a machine.
Mainly I wanted to discuss some "features" that are either very inconvenient for most sous vide cooks, and in some cases make the units unsafe.
In a recent "Ask Jason" live Q&A session, Sherry said "Please talk about reheating precooked chilled sous vided foods". Here's how Jason answered Sherry Handzel.
That's a great request, one that a lot of people ask about. Sous vide is an excellent tool for meal planning. You can cook a large amount ahead of time, chill it in an ice bath or cold water, throw it in the fridge and then reheat it throughout the week when you're ready to eat.
In a recent Ask Jason session Paul asked "Texture seems to be a problem with my steaks. What about a 2-inch thick New York strip to get steakhouse texture?" - Paul McLester
In general, I use thicker steaks whenever possible. With sous vide, I find that the thinner the steak is, the harder it is to get a good sear on it without overcooking it.
Sous vide is a great process for many things, from making fancy food to convenient weekday meals, but one thing people often don't think of is how great it can be for weekly food prep. Because the food is already in a sealed package, and fully cooked or pasteurized, you can easily store it for later.
There are many methods for using sous vide for food prep, but my favorite is the cook, chill, and reheat method. It is a pretty simple method that boils down to sous viding the food ahead of time, chilling it, and then reheating it when you are ready to eat.
It greatly cuts down on the cooking times before eating (especially for tough cuts!) and it makes it easy to use sous vided foods in other preparations (hello turkey club sandwiches!).
It's also a very easy method to learn, since the initial cooking process is the same as most sous vide cooking. You can also get a much better sear using this method, because the food is coming from a lower temperature. In some cases you can even reheat using only a sear, leading to a "traditional" crust on your food.
During a recent Live Ask Jason Q&A session John asked "I have a whole whole beef tenderloin from Sam's, what's a recipe for medium-rare on the rare side? - John Schoeneck
Jason responded to John with the following: Like other sous vided meats, the doneness you want is all about the temperature it's cooked at. I have some charts on my sous vide Time and Temperatures page that gives you general ranges for rare, medium-rare, medium, etc. For the rest of his thoughts, see the full article.
This is a big issue for a lot of people. Originally, it was something I didn't encounter much so I wasn't in a hurry to look into it. However, I thought I should do some testing and write an article on my blog about the various ways to prevent bags from floating. But as I started testing these things, I realized that using them makes sous viding so much easier. I went from not having a problem necessarily, to now I hate cooking without using something to hold the bag down.
Jason responded to Yvonne when in a recent Live Ask Jason Q&A session she inquired "What is the best choice for a second sous vide machine?"
A recommendation for a second sous vide circulator? I'd say same criteria as the first unit. Pick a circulator that has the type of functions that interests you. The Anova Nano is a great bare-bones one, and the Anova Precision cooker has the Wi-Fi and the Bluetooth. The Joule is more kind of fancy. If you tend to be a tech geek, the lack of physical controls on the Joule makes it fun to play around with!
In this episode of Ask Jason, Paul asked:"Schnitzel and sous vide, how does this work when you pound thin, sous vide, then fry. Is it worth sous viding it?" - Paul McLester
It definitely works. Cole Wagoner did one a few weeks ago and said it was brilliantly crispy. I've done both sous vide chicken parmesan and chicken piccata, but not schnitzel.
The first thing I would do is not pound it too thin for a sous vide cook.
In a recent Live Q & A session, Chris Asked Jason "Can I have a little bit of help about cooking a whole turkey?" See how Jason responded:
There's a good Facebook thread in the group talking about different methods of cooking a whole turkey. I personally never cook sous vide whole turkeys.
Normally I break them apart because I prefer the white meat sous vided at 140°F (60°C) and the dark meat at 148°F (64.4°C). It's also a little bit easier to handle the individual parts than an entire turkey. The same goes for chicken as well.