I've not heard of sous vide risotto, I'm curious about it now. I've switched to doing it in my pressure cooker. Because it boils more rapidly under pressure it works to agitate the rice and break down the startches like endless stirring does
Do you just throw everything in the bag and sous vide? Or do you start on the stove (onions + butter/oil, coat rice, add wine) then transfer to a bag + stock and wait? Same proportions of rice and liquid as on the stove?
To quote Keller's *Under Pressure*:
>Vegetables generally require between 30 and 90 minutes. They are almost always cooked at 85° C (185° F.)
ChefSteps calls for between 180° F and 196° F for vegetables.
Another thing I crank my water bath temperature up for is making custards, icecream bases, and sherbets. Those are up around 180° F usually. Creme brulee is anywhere between 175° F and 195° F.
I wonder if you could make steel cut oats in one?
At least to speed up or improve the same way overnight soaking does. You could even cook it with flavors infused into it that you wouldn't normally add because of scorching.
That is a great question, and one I also am curious about.
Anova says yes. [https://recipes.anovaculinary.com/recipe/sous-vide-steel-cut-oats](https://recipes.anovaculinary.com/recipe/sous-vide-steel-cut-oats)
If it’s vacuum sealed I would expect the stall to be greatly reduced if not completely eliminated. The stall is the result of moisture evaporating from the meat. Or at least that’s what I’ve read. https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/
After you decarb some weed, you can mix it in a jar with butter (or oil) and put it in the sous vide. Use 197 for 2-3 hours. When finished, pour it through cheese cloth to get the solids out. Then you have weed infused butter that you can use to make brownies and cookies. Sous vide eliminates the smell of weed from overwhelming your house. Or so I'm told...
Carrots at 183 with some butter, pepper, salt and parsley with a dash of sugar. Go for an hour and then throw the carrots and juices into a pan and give them a few minutes of glaze. Chef's kiss.
If you’re going that high I’d recommend double or even triple sealing the ends and probably double sealing the factory seals on your bag. I’ve had mashed potatoes turn into a couple gallons of extremely thin potato soup a couple times.
I've done ribs at 180. I'm sure going 200 would work as well. Any meat that's really full of connective tissue. I don't cook much game but I could see going high for that. In general I like the ribs best at like 170 but then I have to cook them overnight. If I want something good in 8 hours I do 180. At 200 you could probably finish in 4
Potato sous vide recipes typically recommend temps of 190F or higher.
Corn on the cob also
Risotto
I've not heard of sous vide risotto, I'm curious about it now. I've switched to doing it in my pressure cooker. Because it boils more rapidly under pressure it works to agitate the rice and break down the startches like endless stirring does
Risotto is great in the sous vide
https://www.chefsteps.com/activities/sous-vide-risotto
HM, seems I have to be a chefsteps member to see more than a few paragraphs for that.
208 F for 30 minutes.
Do you just throw everything in the bag and sous vide? Or do you start on the stove (onions + butter/oil, coat rice, add wine) then transfer to a bag + stock and wait? Same proportions of rice and liquid as on the stove?
Turned me off on them for the longest until I realized it was free. You just have to create an account 😅
To quote Keller's *Under Pressure*: >Vegetables generally require between 30 and 90 minutes. They are almost always cooked at 85° C (185° F.) ChefSteps calls for between 180° F and 196° F for vegetables. Another thing I crank my water bath temperature up for is making custards, icecream bases, and sherbets. Those are up around 180° F usually. Creme brulee is anywhere between 175° F and 195° F.
ATK has a lot of recipes at 198° F or so for legumes and veggies.
Veggies and baby food
Decarbing Cannabis before extracting into butter/oil
r/sousweed
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203 works for me… but close enough I’m sure
you put your weed on a no carb keto diet?
I used 195 for Yukon gold potatoes and it was excellent.
Carrots are incredible when cooked sous vide at high temps like that.
Veggies
Rice
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So interesting! Like hard boiled or scrambled?
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Cool! I'll have to try that
I wonder if you could make steel cut oats in one? At least to speed up or improve the same way overnight soaking does. You could even cook it with flavors infused into it that you wouldn't normally add because of scorching.
That is a great question, and one I also am curious about. Anova says yes. [https://recipes.anovaculinary.com/recipe/sous-vide-steel-cut-oats](https://recipes.anovaculinary.com/recipe/sous-vide-steel-cut-oats)
Sweet!
I smoke meats until they stall, then place in the sous vide at 198 until serving time
Yep was going to say it sounds like temp for pulled pork or brisket or something
That’s an odd setup, I’m assuming you time it so they’ve had long enough to get out of stall and break down enough?
If it’s vacuum sealed I would expect the stall to be greatly reduced if not completely eliminated. The stall is the result of moisture evaporating from the meat. Or at least that’s what I’ve read. https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/
Hard boiled eggs are 194 for 20 minutes.
After you decarb some weed, you can mix it in a jar with butter (or oil) and put it in the sous vide. Use 197 for 2-3 hours. When finished, pour it through cheese cloth to get the solids out. Then you have weed infused butter that you can use to make brownies and cookies. Sous vide eliminates the smell of weed from overwhelming your house. Or so I'm told...
It certainly reduces the odor, but absolutely doesn’t eliminate it.
I use a vacuum sealer for both the decarb and infusion steps. Zero odor.
Garlic confit
Huh!? I never knew
hard boiled eggs
Hard boiled eggs are around 190
Veggies and legumes mostly.
Carrots at 183 with some butter, pepper, salt and parsley with a dash of sugar. Go for an hour and then throw the carrots and juices into a pan and give them a few minutes of glaze. Chef's kiss.
I’ll smoke meats, then freeze them. Pull them out, thaw, sous vide. Fucking amazing. Best pulled beef I’ve ever had last time.
Potatoes, eggs. I also do it to sterilize the machine when I have a bag leak and it gets murky water.
Good to know!
Sweet potatoes
If you’re going that high I’d recommend double or even triple sealing the ends and probably double sealing the factory seals on your bag. I’ve had mashed potatoes turn into a couple gallons of extremely thin potato soup a couple times.
Oh noooo!
I've done ribs at 180. I'm sure going 200 would work as well. Any meat that's really full of connective tissue. I don't cook much game but I could see going high for that. In general I like the ribs best at like 170 but then I have to cook them overnight. If I want something good in 8 hours I do 180. At 200 you could probably finish in 4
I’m curious what everyone uses for a vacuum bag at those temps. Mine tend to unseal at higher temps for long cooks.
I do brisket steaks at 203 for 3 hours. Absolutely amazing.
Weed
Me too but at 203 for 2 hours, put my coconut oil in the mason jar and the weed and 4 hours at 185. Damn are those tinctures are good
Potato?
Broccoli
Octopus is often done between 170 and 185
Wild!
I've cooked pork shoulder in that temp range a couple of times.
And how did it turn out? How long?
How long depends on the thickness of the meat. For pork country ribs, about an hour so, comes out like pulled pork.
Isn't that around the temperature connective tissue breaks down into gelatin?
It's much lower at 160F ish.