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I have the Foodsaver - can I sous vide?

h
HungryLetsEat Oct 12, 2007 06:30 AM

Hi Folks - with all of the talk about sous vide on Top Chef this season I'm wondering.... can I use my Foodsaver to try this cooking method? If so, how is it done? Is it as simple as vacu-sealing a chicken breast with some seasoning and cooking it in a water bath? I read somewhere that a crockpot could serve this purpose.

I'm looking for details here - like recipes, cooking time and temperature.

  1. j
    jeanmarieok Oct 12, 2007 06:37 AM

    I've done salmon a couple of times - you'll find kind of a lot of information on the 'how to's' if you google 'foodsaver sous vide'. My husband usually glazes the salmon with teriyaki, freezes for maybe 20 minutes (so the glaze is a little frozen) then vacuum seals and simmers in water at 120 degrees or so.

    Having said that, Foodsaver does not recommend using their product for sous vide.

    2 Replies
    1. re: jeanmarieok
      h
      HungryLetsEat Oct 12, 2007 06:45 AM

      "Foodsaver does not recommend using their product for sous vide."

      How can that be? Their video shows the technique for boiling vegetables in a foodsaver bag. Unless the term 'sous vide' applies only to meat....?

      How long does your husband cook the salmon for? I have no concept of how long the cooking process should take.

      1. re: HungryLetsEat
        Ruth Lafler Oct 12, 2007 09:26 PM

        Liability issue, maybe? There are concerns about the safety of cooking food in the bacterial danger zone. Food saver probably doesn't want to deal with the potential liability of promoting a cooking method that can be unsafe if not done correctly.

    2. digkv Oct 12, 2007 07:43 AM

      Though I've never done it before it looked like on TC Hung was using a foodsaver. Basically (from what I've read) you add seasoning or marinade or a sauce (hey, it can a be fat free sauce for healthiness) and you vacuum seal it and cook it over low heat in a water bath. Get a candy thermometer to regulate the heat.

      1. scubadoo97 Oct 12, 2007 08:39 AM

        Sure you can. You should really do some research on sous vide techniques. Without an immersion circulator you will have a hard time doing meats in a stock pot on the stove and maintaining the narrow range of temperatures recommended but it can be done. You will have to monitor your water temperature well.

        1. d
          drgreg Oct 12, 2007 11:09 AM

          To answer the question of how long to cook: Alton Brown did an episode on poaching in pouches. If you have your water bath set to 120 degrees, the protein cannot reach a higher temperature than this, so it will only cook to this "degree" of doneness. It could stay in the bath for hours and will not overcook because it can never cook past 120 degrees. (Think of it more like a slow cooked brisket.) As for how long it takes to reach that temp, well it depends of course, but you've got plenty of room for error.

          5 Replies
          1. re: drgreg
            m
            Mila Oct 12, 2007 11:26 AM

            Now I've been pondering how to hold that even 120 degrees as well. When you say waterbath I'm thinking maybe my crockpot since that can be regulated on low temperatures.

            Any thoughts on whether this would work?

            1. re: Mila
              scubadoo97 Oct 12, 2007 12:59 PM

              You won't have the control with a crockpot with say two settings

              This is what the pros use
              http://www.cuisinetechnology.com/thermal-circulators.html

              Some good resource information

              http://www.techneusa.com/sous_vide_%2...

              1. re: scubadoo97
                m
                Mila Oct 12, 2007 01:38 PM

                I got the fancy crockpot with the temperature, probe and hold temperature. I think I'll play around and see if I can get it to work. We've been thinking of trying Heston Blumenthal's low temp steak as well.

                It might be worth a shot to save $925.

                Quick edit - Found this chow article
                http://www.chow.com/stories/10145

                LOL and love the comment that someone is putting in a fish tank circulator to keep the water moving.

                1. re: Mila
                  scubadoo97 Oct 12, 2007 03:25 PM

                  Actually a submersible pump would work well to circulate the water. Most of my old pumps from the fish tank days would be too strong so a valve would be needed to step it down a notch. Keeping the temperature at your desired level is key.

                  1. re: scubadoo97
                    a
                    anniemax Oct 27, 2007 06:15 PM

                    I couldn't pass up a portable immersion circulator for $5 at the local university surplus store, especially since I already have 2 FoodSavers. Tomorrow is the big day to try it out with some CAB steaks, though the immersion circ already got a workout when the city decided to flush the water mains and sending rusty water out a few weeks ago just as I went to wash my hair. I wanted to keep the rusty water out of my water heater to avoid any possible future problems...just for that alone, I've gotten my moneys worth out the immersion circ-lol

                    Has anyone played around with vegetables with sous vide yet? I was thinking about trying some potatoes, but what to add with them?

          2. j
            jecolicious Apr 28, 2008 02:29 PM

            I've been using the foodsaver bags to sous vide for a while now and they work great.

            What I do is bring a pot of water up to temperature using a good stock pot. It's important to have a pot that heats around as well as the bottom, there's a regulation here in Canada that requires restaurants to get a certification to sous vide. Their reason is that sometimes, the temperature in a stagnant pot of watter isn't actually equal all the way through so you'd still have cold spots and hot spots in the water bath (this is why circulators help) and since your cooking temperature is very marginal then there's a chance to not properly eliminate food born bacteria.

            I just bring a pot to temperature and then leave it on medium stirring every once in a while. I also leave a bowl of ice cubes nearby so i could just drop a cube to temper the bath. I've done it with pork belly, chicken breasts, duck breats, lamb loins, fish, vege, and they've all been fantastic.

            1 Reply
            1. re: jecolicious
              d
              doctorcja Dec 25, 2009 05:18 PM

              Salmon is the easiest food to cook sous vide at home with no special equipment except a good instant thermometer. Seal your fish in a vacuum bag with whatever seasonings you want. Heat water in a pot to 122F (50C). Drop in the bag and stir by hand for about 20 minutes while measuring the temp and adjusting heat to maintain around 50C. It will be the most tender poached fish you've ever had, with no loss of flavor from the water leaching things out. I even used a ziploc freezer bag the first few times, and pressed out as much air as I could before sealing.

            2. b
              Bryan Pepperseed Dec 26, 2009 06:16 AM

              Short answer - yes.
              Here's a link that I used for times and temperatures.
              http://amath.colorado.edu/~baldwind/s...

              The crockpot method is what I used after I was able to accurately control the temperature of the water. There are pre-made controllers available on the web, but I made my own using an electrical box, dimmer switch, and outlet.
              After plugging the crockpot into the outlet that is wired to be controlled by the dimmer, it takes some initial testing (using a digital probe stuck in the water) to find the correct "setting" on the dimmer.
              Since it takes awhile for the water temperature in the crockpot to stabilize this can be time consuming but once a location is determined for a given temperature, that position can be marked and returned to for future use. - However, I still keep the thermometer in the water while cooking so I can monitor for any possible problems.
              If you're the kind who likes to "tinker", I'd say it's all worth the effort - nothing like a roast of beef that ends up with the same "doneness" from the center all the way out to the outer surface.

              1 Reply
              1. re: Bryan Pepperseed
                d
                DouglasBaldwin Feb 5, 2011 06:53 PM

                The website for my guide, Sous Vide for the Home Cook, has moved to
                http://www.douglasbaldwin.com/sous-vi...

              2. l
                longeron Jan 5, 2010 06:46 PM

                According to the FoodSaver site as of 1/5/10 they do approve use of the bags for sous vide. See link- http://www.foodsaver.com/FoodStorage....

                1. t
                  tzurriz Feb 5, 2011 06:54 PM

                  Go buy the current issue of Make Magazine, they have directions on how to make your own sous vide machine, cheaply.

                  1. g
                    gilintx Feb 5, 2011 07:43 PM

                    Sous vide can go from extremely expensive (ie immersion circulator) to extremely cheap. Check out this technique that uses a beer cooler to hold your sealed up protien: http://www.seriouseats.com/2010/04/co...

                    1. r
                      repentedhipster Jan 11, 2014 12:47 PM

                      I have a Foodsaver and I cut a bag for the food I'm going to cook. I then seal the bag using vacuum/seal and voila. MY foodsaver people say it IS OK for sous vide.

                      I just finished a 2" dry-aged strip steak using 136F for 3 hours. Seared with a butane torch for crispness and cut into a beautiful medium rare steak. Best I've had!

                      1. pegasis0066 Jan 11, 2014 01:11 PM

                        I use a large insulated cooler and zip lock bags. The cooler keeps a water at a consistent 118 degrees for 2-3 hours. Occasionally I have to add a little hot water, but it cooks a perfect rare steak/duck.

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