Sous veni, sous vide, sous vizzle

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

nwin: Feb 25, 2002; make's u think

I was at a restaurant last week and ordered a buttermilk fried chicken sandwich from the bar. I got it, and it was fried great on the outside, but slightly pink when I cut into it.

I told them it was undercooked, and the cook came out and said it's sous vide, and they bring it up to 160 degrees and it's safe to eat. After he left, the waitress said they always get complaints on the chicken and she took it back and got me something else.

I didn't mention I've cooked sous vide and have my own machine at home, but all the times I've cooked chicken sous vide, thighs or breast, I've never had them come out any tinge of pink, and I cook them to 150F.

Am I wrong here? All I can think is maybe he didn't hold them at temp long enough or he was going lower than 150 to cook them but told me 160 because that's the "safe temp".

# ? Feb 7, 2017 12:24

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# ? May 28, 2024 15:41

theres a will theres moe: Jan 10, 2007; Hair Elf

I cook chicken to 150 all the time and it's only ever pink near bone or tendon.

I've wondered about doing a breast and then breading and frying it. Wouldn't it take long enough to cook the coating that it would render the sous vide cook moot?

Seems like if they always get complaints about their chicken they're doing something wrong.

# ? Feb 7, 2017 13:08

Psy890: Jan 18, 2005

spankmeister posted:

Electrolux gonna make cheap lovely versions of it.

Looking at their site, they don't make anything cheap. All their small appliances come with 5 year warranties. Anyone have experience with their products?

# ? Feb 7, 2017 14:02

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

Psy890 posted:

Looking at their site, they don't make anything cheap. All their small appliances come with 5 year warranties. Anyone have experience with their products?

I had an Electrolux dishwasher. Really expensive, beautifully made, super quiet. Broke a lot. Hope this helps.

# ? Feb 7, 2017 14:03

Submarine Sandpaper: May 27, 2007

sex swing from IKEA posted:

I was at a restaurant last week and ordered a buttermilk fried chicken sandwich from the bar. I got it, and it was fried great on the outside, but slightly pink when I cut into it.

I told them it was undercooked, and the cook came out and said it's sous vide, and they bring it up to 160 degrees and it's safe to eat. After he left, the waitress said they always get complaints on the chicken and she took it back and got me something else.

I didn't mention I've cooked sous vide and have my own machine at home, but all the times I've cooked chicken sous vide, thighs or breast, I've never had them come out any tinge of pink, and I cook them to 150F.

Am I wrong here? All I can think is maybe he didn't hold them at temp long enough or he was going lower than 150 to cook them but told me 160 because that's the "safe temp".

I sometimes parcook a thigh at 160 for an hour or so to finish later and it's red/pink as gently caress and still a little tough.

/e- You can also find the chicken's femoral and pull it out. It's pretty loving cool.

Submarine Sandpaper fucked around with this message at 16:53 on Feb 7, 2017

# ? Feb 7, 2017 15:54

taqueso: Mar 8, 2004

SubG posted:

If you like that kind of thing you might want to google oeufs en cocotte/eggs en cocotte. Bacon, eggs, and cheese is alright but it isn't even like a top ten example of the genre.

I'd also suggest just going ahead and getting some ramekins if you're doing this a lot. There's nothing inherently wrong with using jars, but ramekins aren't expensive and are actually designed for this sort of thing---so e.g. they usually have a better ratio of surface area to volume for this sort of thing than jars (in terms of ease of use as a serving vessel, as well as for prep if you're finishing under a broiler).

Thanks, that brings up a lot of cool ideas that would probably work with this method.

# ? Feb 7, 2017 16:42

Friend: Aug 3, 2008

theres a will theres moe posted:

I cook chicken to 150 all the time and it's only ever pink near bone or tendon.

I've wondered about doing a breast and then breading and frying it. Wouldn't it take long enough to cook the coating that it would render the sous vide cook moot?

Seems like if they always get complaints about their chicken they're doing something wrong.

I did this once, it worked totally fine. Took it out of the oil when it was satisfyingly brown and crispy and didn't have to worry about whether or not the center had been cooked enough

# ? Feb 7, 2017 17:12

bombhand: Jun 27, 2004

theres a will theres moe posted:

Seems like if they always get complaints about their chicken they're doing something wrong.

Pretty much. His customers don't want what he's selling. If it's unappetizing it doesn't matter that it's safe to eat (assuming it is) or even that it might taste good if people hadn't been conditioned to reject pink chicken. He's unlikely to change any minds by surprising his customers with pink chicken and then huffing at them when they predictably have concerns.

# ? Feb 7, 2017 17:23

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

sex swing from IKEA posted:

I was at a restaurant last week and ordered a buttermilk fried chicken sandwich from the bar. I got it, and it was fried great on the outside, but slightly pink when I cut into it.

I told them it was undercooked, and the cook came out and said it's sous vide, and they bring it up to 160 degrees and it's safe to eat. After he left, the waitress said they always get complaints on the chicken and she took it back and got me something else.

I didn't mention I've cooked sous vide and have my own machine at home, but all the times I've cooked chicken sous vide, thighs or breast, I've never had them come out any tinge of pink, and I cook them to 150F.

Am I wrong here? All I can think is maybe he didn't hold them at temp long enough or he was going lower than 150 to cook them but told me 160 because that's the "safe temp".

Just a wild guess, but maybe he's not cooking them enough and the outside gets to 160 while the inside is at 140 to 150. Maybe he doesn't cook them long enough, or maybe he's overloading his sous vide cooker..

# ? Feb 7, 2017 20:04

Sir Kodiak: May 14, 2007

theres a will theres moe posted:

I've wondered about doing a breast and then breading and frying it. Wouldn't it take long enough to cook the coating that it would render the sous vide cook moot?

Yeah, I wouldn't do it for something thin enough to put in a sandwich. That said, of the options available if you're working with a big piece of bone-in chicken that you want to fry and aren't necessarily going to be able to get fully up to temp in the pan ��sous vide, parboil, or finish in the oven ��I like sous vide the best.

# ? Feb 7, 2017 20:22

snyprmag: Oct 9, 2005

djfooboo posted:

Made some 1.5" ribeyes sous vide and wasn't all that impressed. Not much different than my normal method of hot rear end cast iron -> broil method. Does it shine more on cheaper steaks with less fat and more connective tissue?

Yea, it doesn't do a whole lot for good cuts other than make cooking them easier. I've heard great things about really long cook short ribs, but haven't gotten around to do them myself.
I've also been really into sausages and found that doing them at 150 has an amazing texture you can't get with other cooking methods.

# ? Feb 7, 2017 20:28

SubG: Aug 19, 2004; It's a hard world for little things.

taqueso posted:

Thanks, that brings up a lot of cool ideas that would probably work with this method.

Cool. With that in mind, do yourself a solid and look up shakshuka.

# ? Feb 7, 2017 20:42

Glottis: May 29, 2002; No. It's necessary.; Yam Slacker

Made some pork tenderloin last night at 133F + seared on a charcoal grill. Probably one of my favorite sous vide meats - it's insanely tender.

# ? Feb 7, 2017 20:49

The Midniter: Jul 9, 2001

snyprmag posted:

I've also been really into sausages

lol

(I'm 5)

snyprmag posted:

and found that doing them at 150 has an amazing texture you can't get with other cooking methods.

This is the truth. They're amazing.

I just received an RMA for my Anova PC that randomly turns off for no good reason. No loss of power, plenty of water, no impeller fuckery. This is one I got from the original Kickstarter, so I wonder if they're going to check it out and send me a refurb or something. Here goes!

# ? Feb 7, 2017 21:03

uPen: Jan 25, 2010; Zu Rodina!

sex swing from IKEA posted:

I was at a restaurant last week and ordered a buttermilk fried chicken sandwich from the bar. I got it, and it was fried great on the outside, but slightly pink when I cut into it.

I told them it was undercooked, and the cook came out and said it's sous vide, and they bring it up to 160 degrees and it's safe to eat. After he left, the waitress said they always get complaints on the chicken and she took it back and got me something else.

I didn't mention I've cooked sous vide and have my own machine at home, but all the times I've cooked chicken sous vide, thighs or breast, I've never had them come out any tinge of pink, and I cook them to 150F.

Am I wrong here? All I can think is maybe he didn't hold them at temp long enough or he was going lower than 150 to cook them but told me 160 because that's the "safe temp".

If he was bringing the whole thing up to at least 150 it wouldn't be pink let alone 160. Besides it being safe to eat or not pink chicken is loving unappetizing. I don't care if it's safe to eat if I don't want to eat it.

# ? Feb 7, 2017 21:22

Submarine Sandpaper: May 27, 2007

That isn't true :/ Especally if SV from frozen: http://www.hi-tm.com/Documents/Bloody-chik.html

# ? Feb 7, 2017 21:28

Jan: Feb 27, 2008; The disruptive powers of excessive national fecundity may have played a greater part in bursting the bonds of convention than either the power of ideas or the errors of autocracy.

You food plebs need to get on with the time, chicken and pork tartares are all the rage nowadays. :smug:

Seriously though, we're not in the stone age anymore and of all threads, I would think this one would be the most receptive to "unconventional" cooking.

Submarine Sandpaper posted:

That isn't true :/ Especally if SV from frozen: http://www.hi-tm.com/Documents/Bloody-chik.html

That explains a lot, actually -- the last few times I did sous vide thigh at 155F, it still ended up pink exactly like that, despite leaving it in for 4 hours the last time to try to compensate. I basically always freeze meat and fridge thaw it 1-2 days before.

# ? Feb 7, 2017 21:37

namaste friends: Sep 18, 2004; by Smythe

Ok Anthony Bourdain. Why don't you toxx yourself with some chicken sashimi and then go on a century ride no toilets

# ? Feb 7, 2017 21:44

nwin: Feb 25, 2002; make's u think

Jan posted:

You food plebs need to get on with the time, chicken and pork tartares are all the rage nowadays.

Seriously though, we're not in the stone age anymore and of all threads, I would think this one would be the most receptive to "unconventional" cooking.

That explains a lot, actually -- the last few times I did sous vide thigh at 155F, it still ended up pink exactly like that, despite leaving it in for 4 hours the last time to try to compensate. I basically always freeze meat and fridge thaw it 1-2 days before.

I'm receptive to unconventional cooking like sous vide, as I mentioned I have an Anova IC myself and I've been using it for over two years. However, I've never had chicken turn out pink which is what happened at the restaurant I was at. I didn't feel confident in the guys answer so I sent the food back, given my experience with sous vide.

# ? Feb 7, 2017 21:58

Submarine Sandpaper: May 27, 2007

namaste faggots posted:

Ok Anthony Bourdain. Why don't you toxx yourself with some chicken sashimi and then go on a century ride no toilets

poo poo's pasteurized doucher. Eventually chicken you buy will turn out pink/red unless you cook it beyond the point of taste.

# ? Feb 7, 2017 22:02

vanity slug: Jul 20, 2010

The Midniter posted:

I just received an RMA for my Anova PC that randomly turns off for no good reason. No loss of power, plenty of water, no impeller fuckery. This is one I got from the original Kickstarter, so I wonder if they're going to check it out and send me a refurb or something. Here goes!

Same situation here. I didn't even have to send mine back, I just got a new one with WiFi.

# ? Feb 7, 2017 22:08

apatheticman: May 13, 2003; Wedge Regret

I have a sous vide demi, doesnt have a fancy rear end circulator but its been going good since 2010.

# ? Feb 8, 2017 00:34

uPen: Jan 25, 2010; Zu Rodina!

Submarine Sandpaper posted:

That isn't true :/ Especally if SV from frozen: http://www.hi-tm.com/Documents/Bloody-chik.html

I've never had a bone-in chicken sandwich at a bar but maybe I'm the weird one.

# ? Feb 8, 2017 00:59

Submarine Sandpaper: May 27, 2007

Have you ever deboned a cut after defrosting it?

# ? Feb 8, 2017 01:10

uPen: Jan 25, 2010; Zu Rodina!

No I debone before freezing and use the bones to make a stock that I also freeze so that might be the disconnect.

# ? Feb 8, 2017 01:11

Submarine Sandpaper: May 27, 2007

Ah I debone after freezing and can the stock.

# ? Feb 8, 2017 01:12

kirtar: Sep 11, 2011; Strum in a harmonizing quartet
I want to cause a revolution

What can I do? My savage
nature is beyond wild

uPen posted:

I've never had a bone-in chicken sandwich at a bar but maybe I'm the weird one.

Depends on if they're suggesting that this leaking occurs before or during cooking.

# ? Feb 8, 2017 01:57

Ciaphas: Nov 20, 2005; > BEWARE, COWARD

If I'm feeling lazy I can skip finishing step on a steak or whatever after SV and not lose anything but the malliard goodness, right? Still otherwise perfectly good and tasty meat?

# ? Feb 8, 2017 03:43

namaste friends: Sep 18, 2004; by Smythe

It'll look fairly gross.

# ? Feb 8, 2017 03:47

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

The sear is a big part of the flavor.

# ? Feb 8, 2017 06:16

Spook: Feb 25, 2002; Silence of the MOTHERFUCKING LAMBS!!

SubG posted:

If you like that kind of thing you might want to google oeufs en cocotte/eggs en cocotte. Bacon, eggs, and cheese is alright but it isn't even like a top ten example of the genre.

I'd also suggest just going ahead and getting some ramekins if you're doing this a lot. There's nothing inherently wrong with using jars, but ramekins aren't expensive and are actually designed for this sort of thing---so e.g. they usually have a better ratio of surface area to volume for this sort of thing than jars (in terms of ease of use as a serving vessel, as well as for prep if you're finishing under a broiler).

Thanks for the tip on finding more recipes. Unless there is a good sealing solution for ramekins, I am going to stick with using jars, as it lets me batch cook ~5 mornings of breakfast at a time. I don't know if saran would be sufficient for that long.

# ? Feb 8, 2017 06:40

BrianBoitano: Nov 15, 2006; this is fine

Ciaphas posted:

If I'm feeling lazy I can skip finishing step on a steak or whatever after SV and not lose anything but the malliard goodness, right? Still otherwise perfectly good and tasty meat?

please no

You spent money and time already. Go the extra step, please!

# ? Feb 8, 2017 12:44

hogmartin: Mar 27, 2007

Ciaphas posted:

If I'm feeling lazy I can skip finishing step on a steak or whatever after SV and not lose anything but the malliard goodness, right? Still otherwise perfectly good and tasty meat?

It's perfectly edible, it'll just look gray and sad and won't have the taste and feel you get from the crust. It's not something I'd serve someone, but yeah, if you're feeling lazy, it'll be fine. When I first got the Anova, I did a two week experiment with five boneless skinless chicken breasts and five boneless pork chops, doing a SV on Sunday, then an ice bath, then bringing the individual bags to work each day for lunch. They weren't as good as they would have been with a finishing sear, and towards the end of the week something about osmosis and vacuum made the pre-seasoned pork taste really salty, but it wasn't bad. In the end, doing the SV and sear and using plastic containers to store them instead of fancy astronaut bags turned out to be the better option.

If you're curious about it, just try it and see what you think.

# ? Feb 8, 2017 13:00

Hopper: Dec 28, 2004; BOOING! BOOING!; Grimey Drawer

Ciaphas posted:

If I'm feeling lazy I can skip finishing step on a steak or whatever after SV and not lose anything but the malliard goodness, right? Still otherwise perfectly good and tasty meat?

Yeah, but non-seard SV steak is the same as pink chicken: it may not harm or kill you, but it just looks all kinds of wrong. I'd rather not make steak at all than not sear it.

# ? Feb 8, 2017 13:13

SubG: Aug 19, 2004; It's a hard world for little things.

Spook posted:

Thanks for the tip on finding more recipes. Unless there is a good sealing solution for ramekins, I am going to stick with using jars, as it lets me batch cook ~5 mornings of breakfast at a time. I don't know if saran would be sufficient for that long.

Sufficient for what? If you put a cover over prepared food in the fridge about all it's going to buy you is limiting the amount of moisture loss, and maybe help prevent possible cross-contamination if things are crazy in your fridge. And plastic wrap will handle that poo poo fine. You can certainly get ramekins with lids, though.

# ? Feb 8, 2017 22:09

Ciaphas: Nov 20, 2005; > BEWARE, COWARD

Thanks for the replies. This was cheap chuck I've had frozen for a while and I've been just plain exhausted the last few days, so the less effort the better, 's why I asked.

I went even lower effort and went to KFC on the way home instead :smith:

(ed) Plus I'm bloody tired of all the smoke and alarms from searing. The way my apartment is laid out I'd have to disconnect all but one of five smoke alarms to prevent that from going off, and even then the oven alarm itself goes off if I've really got the thing going.

Ciaphas fucked around with this message at 22:19 on Feb 8, 2017

# ? Feb 8, 2017 22:16

Mikey Purp: Sep 30, 2008; I realized it's gotten out of control. I realize I'm out of control.

SubG posted:

Sufficient for what? If you put a cover over prepared food in the fridge about all it's going to buy you is limiting the amount of moisture loss, and maybe help prevent possible cross-contamination if things are crazy in your fridge. And plastic wrap will handle that poo poo fine. You can certainly get ramekins with lids, though.

I think he means for actually cooking them sous vide. Like, sorry if this is a stupid question, but how does one cook something sous vide in a ramekin?

# ? Feb 8, 2017 23:22

SubG: Aug 19, 2004; It's a hard world for little things.

Mikey Purp posted:

I think he means for actually cooking them sous vide. Like, sorry if this is a stupid question, but how does one cook something sous vide in a ramekin?

Same way you do it in a bain-marie: just keep the tops above the water level.

# ? Feb 8, 2017 23:36

DangerZoneDelux: Jul 26, 2006

Some people make things way too complicated. Still laughing about this
https://imgur.com/gallery/axewH

# ? Feb 8, 2017 23:42

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# ? May 28, 2024 15:41

Chemmy: Feb 4, 2001

Good job using silicone molds and not adding any cooking time there.

# ? Feb 9, 2017 00:13

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