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Articles

Articles

This section of the SVKitchen site offers a variety of articles about equipment, cooking issues, safety, and other matters of interest to sous vide cooks.

Salmonella

Food Safety. Sous vide cooking uses lower temperatures than many other forms of food preparation.

The bottom end of the sous vide cooking temperature range comes close to the high end of the food temperature “danger zone,” the range in which microorganisms grow quickly and sometimes reach levels that can make people ill.
Read the article…

Rare Meat

How Rare Is Rare? Percy Bysshe Shelley, a militant vegetarian, wrote, “It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and that the sight of its bloody juices and raw horror does not excite intolerable loathing and disgust.”

His writing just whets the appetite of modern carnivores.
Read the article…

Tangled Wires

From Low Tech to High Tech. Not so long ago, sous vide cooking required an investment of thousands of dollars, even for a basic setup.

Outside of well-funded restaurant kitchens, aspiring sous vide amateur cooks put together their own rigs using second-hand laboratory water baths and vacuum baggers.
Read the article…

Digital Thermometer

Precise Temperature. Though SVKitchen and other places provide cooking times, sometimes you want to figure out a new sous vide recipe for yourself.

You can arrive at the correct temperature and cooking time through extensive trial and error or you can use technology to tell you when your food is done.
Read the article…

Vacuum Tile

You Don’t Need a Vacuum. The home cook does not need a vacuum bagging system.

Instead, you can use any sealable bag for sous vide, as long as you previously check that it won’t melt or deform in very hot water. Here’s how to eliminate air from a bag without the assistance of a vacuum.
Read the article…

Quick Tip

Check your water bath periodically during cooking: food bags sometimes float to the surface, resulting in uneven heating. Push them back under and secure them in place.

2010-05-05 by | 4 comments - (Comments are closed)

4 comments to Articles

  • Harvey Cohen
    November 21, 2012 at 5:33 pm

    I just tried the Champagne Zabaglione recipe, and it was quite thin. When I tried to fold it into soft-peak whipped cream, the result was foamy liquid. I’m guessing I should have cooked longer than 20 minutes?

    • suzette
      November 26, 2012 at 4:07 pm

      Hmmm. Well, zabaglione, when served warm, is somewhat thin; you can probably see that from the photos that accompany the recipe http://svkitchen.com/?p=3467 . But it sounds like you folded the warm zabaglione into the whipped cream, and in that treatment it needs to be chilled first. Suspect that’s the issue and not the cooking time. Sorry for the delay in responding — we all were out of town for the long Thanksgiving weekend!

  • Harvey Cohen
    November 26, 2012 at 4:56 pm

    No, the zabaglione was definitely at refrigerator temperature, as was the whipped cream. I made another batch and started checking the consistency every 10 minutes starting at 20 minutes. It was watery at 20. It finally looked like the photo (about like hollandaise) after 1 hour. I also whipped the cream to stiff peaks instead of soft peaks (I know what these terms mean– really). This time it was perfect. I am mystified by the discrepancy in our results. Your recipe says 165 degrees F; is that correct?

  • suzette
    November 26, 2012 at 6:27 pm

    Boy, this is a head-scratcher, Harvey. We’ve done this recipe several times without issue, and it’s also appeared on both the SousVide Supreme site and Cooking Sous Vide. First time we’ve gotten this feedback. I’m so sorry; not sure what to suggest. The temp is definitely 165°F. Have you ever checked the temp of your water bath with an instant-read thermometer? Grasping at straws here. Can’t promise it this week, but we’ll try it yet again and let you know if the results are different. Keep us posted, too, if you have any insights.