Getting Your Sous Vide On

[Pluff Mudder]

Wanting to do a wee bit of molecular cooking but don't want to fork out the big bucks ($1,000 and up) for a thermal circulator? Then check this out...

Welcome : Sous Vide Supreme

[ibcheft]

Is this not a fancy way to boil in water ? looks like it just controls the water temp and circulates, which is what boiling would do when it bubbles ? or you could do by stirring the water. All you need is the vacuum bags which most of have for repackaging bulk meat Or am I missing something here ?

[BerryBaby]

Doesn't look like anything I would need to purchase. It may be great for restaurants, but I'm just fine using the appliances I have.

[cyberdoc]

Is this not a fancy way to boil in water ? looks like it just controls the water temp and circulates, which is what boiling would do when it bubbles ? or you could do by stirring the water. All you need is the vacuum bags which most of have for repackaging bulk meat Or am I missing something here ?

Actually it's not quite that simple. In this style of cooking the temperature and circulation must be tightly controlled or you risk growing Clostridium botulinum. This is the organism that produces botulin which is the neurotoxin that causes botulism.

[ibcheft]

Actually it's not quite that simple. In this style of cooking the temperature and circulation must be tightly controlled or you risk growing Clostridium botulinum. This is the organism that produces botulin which is the neurotoxin that causes botulism.

So the boil in the bags could cause botulism ?

[cyberdoc]

So the boil in the bags could cause botulism ?

No, Sous Vide is a low and slow method. It is the low and slow method combined with an anaerobic environment that creates the risk.

[ibcheft]

I think I am getting the picture , this is sorta like low and slow smoking brisket with out the dry heat or smoke. Guess I will have to find a demo on these to see exactly what these do.

[cyberdoc]

I think I am getting the picture , this is sorta like low and slow smoking brisket with out the dry heat or smoke. Guess I will have to find a demo on these to see exactly what these do.

That's a good analogy. Except because oxygen is toxic to Clostridium botulinum, you don't run the same risk with smoking. additionally, most smoking is done between 200 and 250 degrees, and Sous vide is usually around 140. This is why Thermal Immersion Circulators are important to doing Sous vide safely.

[BerryBaby]

It sounds too scientific and complicated for me. I'll stick with the stove, oven and slow cooker. Those, I understand.

Thanks, cyberdoc, for the explanation!

[cyberdoc]

It sounds too scientific and complicated for me. I'll stick with the stove, oven and slow cooker. Those, I understand.

Thanks, cyberdoc, for the explanation!

No problem.