On 02/25/2019 09:39 PM, Shenoy N wrote:
Thanks so much for this. Could you share some recipes (or recommend some place where these might be found, especially recipes for vegetables)
Frankly, I haven't worked with veggies enough to have a recipe to suggest. Yes, carrots and ghee at 85C for 3 hours were okay, but I'd try 4 hours next time.
As for my sources, I just google "sous vide whatever-I-want-to-cook" and look for commonalities in the suggestions. I don't have a one-stop shop to suggest.
Short form: the temperature determines the doneness (rare, medium), and the duration determines the tenderness. Start at 60C for medium rare, don't go below 55C for meats. One hour per cm of thickness minimum for pasteurization, add another hour from frozen.
I can get good results from chicken parts or think pork cuts in six hours, but eight is better. Anything that tends to be tough, don't hesitate to try 24 hours, and bump that up 12 hours at a time until you like the results. Mutton might take 72 hours.
Douglas Baldwin has a nice, if technical, page on food safety at <http://douglasbaldwin.com/sous-vide.html#Safety>. Skip directly to the tables if you don't care why. Note his remarks about measurement; on a short cook you'll need to measure the internal temperature. Long cooks it won't matter; after 12 hours everything will be the same temp as the water.
Cheers, / Bruce /
