Sous vide cooking?

[JimMIA]

Anybody cook using Sous Vide for just 2-3 people?

It looks interesting, but most of the dishes I see are much larger than the two of us (DW & I) would eat.

Any info on types of dishes, etc would be helpful...especially seafood. We usually either broil or sauté seafood, but would be willing to try sous vide.

 

[ronandannette]

Since it is a technique, I would imagine you could just scale any recipe you have. It seems like a lot of trouble (special equipment and ridiculously long lengths of time) to go to though for things you're already probably cooking just fine using other methods. Unless of course cookery is a passion for you and then I could see the novel appeal.
https://insanelygoodrecipes.com/sous-vide-recipes/

 

[TippyThomas]

I only cook for myself and use that method every now and again. You just have to scale the recipe to however many servings you want to make.

 

[NYCgrrl]

Since it is a technique, I would imagine you could just scale any recipe you have. It seems like a lot of trouble (special equipment and ridiculously long lengths of time) to go to though for things you're already probably cooking just fine using other methods. Unless of course cookery is a passion for you and then I could see the novel appeal.
https://insanelygoodrecipes.com/sous-vide-recipes/

Agreeing that scaling down is the solution. As for the trouble? I’m all for it.
Makes beauteous steaks and tough cuts of meats.

 

[NYCgrrl]

Anybody cook using Sous Vide for just 2-3 people?

It looks interesting, but most of the dishes I see are much larger than the two of us (DW & I) would eat.

Any info on types of dishes, etc would be helpful...especially seafood. We usually either broil or sauté seafood, but would be willing to try sous vide.

This might help you; great overall website:

https://www.seriouseats.com/sous-vide-seafood-recipes

 

[trivan]

Sous vide is easy for 2 to 3. Salmon, pork tenderloin, scallops, a single steak, chicken breasts, there is nothing that can’t scale. Just use different size bags and vessels of water. Serious eats has great recipes. I currently have pork carnitas cooking now for tomorrow! its a 24+ hour cook!

 

[trivan]

Agreeing that scaling down is the solution. As for the trouble? I’m all for it.
Makes beauteous steaks and tough cuts of meats.

Agreed, in fact I think SV is less trouble then “traditional“ cooking. Clean up is a breeze, never over cook anything. perfect results. If your a steak lover it’s the only way to not over cook a really thick cut. I would put some in prior to a ball game, 2-3 hours latter or even 4 if things went long, pull it out of the bath, sear it and perfect results. People whom I‘ve introduced SV to agree it’s easier.

 

[Deb]

following as I've been thinking about buying one for a while

 

[mjkacmom]

I love it, I buy the double pack of pork tenderloins from Costco and they go right into the pot from the fridge or freezer. I throw protein into ziplocks unless they’re already in plastic, if not air tight I weigh them down with a pot full of water.

 

[tasha99]

I use my sous vide all the time, usually just for me and DH. My latest discovery is it improves fried chicken. Marinate in the buttermilk brine overnight, drip off and sous vide, dry, season, bread, then fry low temp, then fry again. That's the closest I've gotten to fast food pressure fried chicken. I started it because our local chicken was too large to fry well, but in a side by side comparison, even the wings were better.

 

[fly girl]

Just sous vide filets for Father's Day!

I have not done sous vide for seafood, yet. My sister has tried a few things and they felt traditional methods tasted better, but I think it all depends on the fish. I believe they tried salmon, and tuna. Not positive. I think my first venture would be scallops.

There are only 3 of us and I buy a small roasts to sous vide. By far my favorite has been rump roast, that was phenomenal! We definitely have leftovers, but we love leftovers. I have done pork chops and spare ribs as well. All turned out great. I had one misstep with a roast - conflicting recipes and I should have followed my Joule, but I didn't. It wasn't cooked enough.

I do find the sous vide great for making cheap cuts of meat tender and juicy.

 

[trivan]

Just sous vide filets for Father's Day!

I have not done sous vide for seafood, yet. My sister has tried a few things and they felt traditional methods tasted better, but I think it all depends on the fish. I believe they tried salmon, and tuna. Not positive. I think my first venture would be scallops.

There are only 3 of us and I buy a small roasts to sous vide. By far my favorite has been rump roast, that was phenomenal! We definitely have leftovers, but we love leftovers. I have done pork chops and spare ribs as well. All turned out great. I had one misstep with a roast - conflicting recipes and I should have followed my Joule, but I didn't. It wasn't cooked enough.

I do find the sous vide great for making cheap cuts of meat tender and juicy.

Tuna I think would be hard but that because the only way I’ll eat tuna is raw or rare if seared. Salmon is a great fish to cook, put a pat of butter in it! Scallops are very simple about 20 mins, dry them up then right on a searing hot pan to give a nice crust.

 

[trivan]

Another thing, you don’t need to vacuum pack everything I use zip lock bags. just make sure the zip lock bags are food safe under heat. Not sure if naming brands is ok, but Serious Eat has the method to getting the air out and I think which brand zip lock is ok to use for a cook.

 

[JimMIA]

Not sure if naming brands is ok, but Serious Eat has the method to getting the air out and I think which brand zip lock is ok to use for a cook.

Thanks, and yes, mentioning a brand is ok as long as long as you're not spamming. @NYCgrrl linked Serious Eats above, and they have some awesome suggestions.

 

[trivan]

Thanks, and yes, mentioning a brand is ok as long as long as you're not spamming. @NYCgrrl linked Serious Eats above, and they have some awesome suggestions.

Thanks the last time I researched Glad bags were not tested, not say they are not safe but not tested. I only use ziploc brand or foodsaver if I do need to do a vacuum sealed cook.

 

[Skippy918]

We make filet mignon in the sous vide. We cook ours at 134 degrees, so perfect medium rare. After sous vide, then place on hot cast iron skillet to sear. It comes out awesome this way. It’s so tender.

 

[Deb]

How do you make sure not to overcook the protein when searing after it's cooked?

 

[ronandannette]

Tuna I think would be hard but that because the only way I’ll eat tuna is raw or rare if seared. Salmon is a great fish to cook, put a pat of butter in it! Scallops are very simple about 20 mins, dry them up then right on a searing hot pan to give a nice crust.

Scallops need a sear. I don't know why anybody would bother to sous vide them; might as well just zap them in the microwave.

 

[trivan]

Scallops need a sear. I don't know why anybody would bother to sous vide them; might as well just zap them in the microwave.

The sous vide ensures that it is cooked to temp in the center. I agree they need a sear which I wrote. If you just sear, the outer most layer will be over cooked by the time the middle is cooked to temp. This is true doe very large scallops. Same as with any protein. If you like them raw, which I do at times, then sure sear and be done with it.

 

[mrodgers]

Agreed, in fact I think SV is less trouble then “traditional“ cooking. Clean up is a breeze, never over cook anything. perfect results. If your a steak lover it’s the only way to not over cook a really thick cut. I would put some in prior to a ball game, 2-3 hours latter or even 4 if things went long, pull it out of the bath, sear it and perfect results. People whom I‘ve introduced SV to agree it’s easier.

Not true. You're not getting any nice smoke flavor in the steak with Sous Vide. Charcoal Weber Kettle is still the ultimate way to cook a steak. You don't have to cook on a grill entirely hot and fast.