tag:blogger.com,1999:blog-5398221400738351120.post3728670103171645763..comments2024-03-08T00:20:09.564-08:00Comments on The Curious Blogquat: Short Rant: Sous vide v Immersion circulatorThe Kumquat Guyshttp://www.blogger.com/profile/11291803719601268432noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5398221400738351120.post-64917008938528795682010-08-04T21:44:03.447-07:002010-08-04T21:44:03.447-07:00Having experienced the nightmare of the health dep...Having experienced the nightmare of the health deparment shutting down our circulators, I can say confidently that the chef probably avoids the term sous vide at all costs.Anonymoushttps://www.blogger.com/profile/13609464468242897495noreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-34133616558099449522010-07-23T08:05:28.864-07:002010-07-23T08:05:28.864-07:00The cooking issues dudes use "sous vide"...The cooking issues dudes use "sous vide" exclusively for vac-packed items, and "low temperature cooking" for the broader category of foods cooked using a liquid medium held at a constant temperature, generally the desired interior temp of the food or only slightly above. Presumably, an immersion circulator could be used to create a more traditional high temperature poach as well, but I dunno that many people do/want to.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-55522917046522553472010-07-23T00:56:35.703-07:002010-07-23T00:56:35.703-07:00I think this is a big ole' can-o-worms!
Sous...I think this is a big ole' can-o-worms! <br /><br />Sous-vide ("under vacuum") indicates, as you suggest, vac packing. It might then imply cooking in a bath of liquid, stirred (with an immersion circulator) or (instirred) held at a particular temperature, but not always (e.g. vacuum-infused fruit and veg)<br /><br />Egg yolks, though, are their own handy little packages, and don't need the vacuum at all to cook-out. They can be cooked directly in the liquid - although I'd use an unstirred bath. With care, you could also use an immersion circulator (stirred) bath. So no vacuum at all! (And yet, still, somehow 'sous-vide'<br /><br />I think the confusion arises because people in general use "sous-vide" to mean any and all of the processes from vacuum packing to low-temperature cooking, to cooking in a water (or oil) bath, stirred (with an immersion circulator) or unstirred. They might even mean cooking in a ziplock bag with most of the air forced out by hand, in a pan on the stove under constant scrutiny!Matthew Adamsnoreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-82207634747767509402010-07-22T20:08:31.783-07:002010-07-22T20:08:31.783-07:00Do you call other cooking processes by the piece o...Do you call other cooking processes by the piece of equipment used to cook it?<br /><br />Grill..... deep fryer............ I don't think that they were wrong by naming the piece of equipment used. Anyone asking the question would either know what they meant by it, or be informed of the exact piece of equipment that would be required to accomplish the feat.Brianhttp://foodology.co.nznoreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-70986253459303593882010-07-22T19:11:30.874-07:002010-07-22T19:11:30.874-07:00My understanding of sous vide (restaurant-style) i...My understanding of sous vide (restaurant-style) is foods cooked in a vacuum-sealed bag under simmering water held at specific temperatures. This used to be done by careful watching of pots of simmering water until the core temp was reached. Bag was removed and immediately plunged in ice water to stop the cooking process. The circulator removed the need of someone having to stand watch over the bags being processed... sounds like this group just got used to saying it was the circulator and may even have forgotten that the process is sous vide... I'm gonna check on this because I've adapted a sous vide method for solar cooking based on what I've said at the beginning... basically, you're right and they don't understand the terms are interchangeable... come visit when you can and check out my very first vlog! Will be posting a new beef heart recipe, this week!<br /><br />Twitter: SolarChiefSharlene T.https://www.blogger.com/profile/08520928982756928527noreply@blogger.com