Page 38 - Sous Vide Que

to 60 minutes because sometimes this can cut the cooking time in half. To do this properly you must use a thermometer with a super thin probe and a special foam tape on the surface of the bag to prevent leaks when the probe is inserted through the bag into the meat, as shown in the photo from PolyScience, below. All in all, this method seems to invite more trouble than we consumers need. Sous vide cooking is not about speeding things up. It's about precise temperature control and letting the method itself do the work.
The Big Chill
Before searing and saucing sous vide dishes, chefs often chill the food and hold it until needed. Then they can reheat the food in a warm water bath and/or sear it when orders are placed. This extra chilling step, they noticed, adds a little something to the finished product. It seems tastier and it seems to reabsorb some of the purge in the bag.
They take the food out of the warm water and immerse it in a 50/50 mix of water and ice in order to rapidly reduce the core
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