beef sous-vide

[scottttbutcher]

One possible, and indeed likely, reason for his seal failing is that he is not careful to keep the bag dry at the opening where the plastic melts to make the seal. Any grease, moisture, seasoning that is in that area may cause the bag not to seal properly. Michael Voltaggio explains this in one of his videos but I can't be bothered to find the link, so you'll have to find it on your own.

[bobbilly9]

The shakiness of the camera was really annoying. Your technique isn't sous vide cooking at all.

[jbattley]

You boiled it. Ever hear of pot roast? Its done in a crock pot, on low, for long periods of time. In fact, the only difference is you used a vacuum sealer to basically "boil it in the bag."

Oh and if your going to post cooking videos, please for the love of god - discuss food safety! You have raw beef and raw pork on the same cutting board, your using the same knife across them. You have a roast with just an exterior sear, so for all intents is blue... dripping into your sealer... UNSAFE!

[rabbiteh]

cooking meat at 100 deg c isnt sous vide, its boiling

[theamazingvic]

was that a double boiler on the crock pot or was that just the crock pot?

[rabbiteh]

did he get the marinade in the vacuum machine? xD

[DaughterToucher]

this is not true sous-vide cooking. and it isn't even that tender looking. he could have done a traditional braise and been far better. when you sous-vide meat, the whole point is that you brown the hell out of it AFTER you take it out of the bag, thats why so many restaurants use this now.. say you order a pork chop.. they take one of the bags out of the warmer where they keep the sous-vide ones they did from the day before.. and they open it and just brown the hell out of it.. im a chef

[mjmiklos]

@DaughterToucher  12 hous - he is risking botulism

[calmconviction]

@DaughterToucher yes absolutely agreed

[outlawsintown]

the future of cooking food.

[vincc3]

Loved the video.

[renn208]

A very nice video, but I'm a bit confused at the moment. Since you're not controlling the temperature in any precise way, what's the advantage of vac-packing it other than keeping the aromatics in the bag, and perhaps saving a little on mess? I could be wrong, but I don't think the result would differ all that much if you had skipped the vac-bagging and just put the roast and marinade straight into the crock-pot.

[mjmiklos]

@renn208 Air is an insulator - the meat will not be "cooked" evenly all around because of pockets of air. Some people simply try us a zip lock bag to squeeze as much of the air out as possible.

[FrankieGoesToHolland]

That looks lovely! This is something I am currently investigating and seriously considering getting into.

A have a question though, how did you stop the FoodSaver sucking the liquid out of the bag (and possibly destroying the FoodSaver in the process)? I read the quick start guides on the FoodSaver website, and they always say you should freeze things like soups and juicy meats before vacuuming.

PS, is that a model V2860?

[mjmiklos]

@FrankieGoesToHolland Yes, you are right - the wayu to do this is to freeze the sauce; if you use olive oil, it will be semi-solid as well.

[kevinbomb]

Sear it after you sous vide and it'll be fantastic!

[Graemeken]

Good idea; I'll try it next time.

Cheers ... Ron