Print PDF
Favorite
Email
Step 4Precision Cook the Meat
Cook in a 135 F water bath for 48 hours. The cooking accomplishes two things: it melts the collagen, making the meat tender, and it kills most pathogens. A Practical Guide to Sous Vide Cooking is a good reference for just how many of the pathogens are killed at what temperature over what time period.
I found my crock pot to work fine for this recipe, and to have good temperature stability and homogeneity. It is, however, a poor choice for short sous vide cooking because of its relatively low power. It cannot respond quickly to fluctuations (say throwing in a pound or two of 40 F meat). If you want to cook a piece of sirloin for 30 minutes at 125 F, the crock pot can be frustrating to use. I've got my eyes peeled for a used large commercial rice cooker...
After two days, take the meat out of the vacuum bag. The small amount liquid is tasty, and due to the melted collagen and gelatin will solidify when it cools. Be sure to reserve it for use in stock or gastrique.
I found my crock pot to work fine for this recipe, and to have good temperature stability and homogeneity. It is, however, a poor choice for short sous vide cooking because of its relatively low power. It cannot respond quickly to fluctuations (say throwing in a pound or two of 40 F meat). If you want to cook a piece of sirloin for 30 minutes at 125 F, the crock pot can be frustrating to use. I've got my eyes peeled for a used large commercial rice cooker...
After two days, take the meat out of the vacuum bag. The small amount liquid is tasty, and due to the melted collagen and gelatin will solidify when it cools. Be sure to reserve it for use in stock or gastrique.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
