Page 48 - Sous Vide Que

Many circulators come with an app with recommended time and temp settings. Keep in mind, these are not dictum from high above. They are chosen by trial and error by the chefs who made the app. If your machine is app-less or it isn't detailed enough for
you, SousVide Dash is an iOS app that is well respected. Another is Sous Vide Toolbox by PolyScience. In addition there are several good books and websites that we recommend in the section titled “For More Info”, below.
In selecting a temperature, remember you have a lot of leeway. To simplify things for you, we have put foods in two basic groups in the Sous Vide Que Time & Temperature Guide below. Start there.
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The thing to remember is that the texture of the food changes with the temperature and time in the pouch. And variables such as how much connective tissue and marbling can significantly impact the results.
Below is a table with our recommended temperatures and times. We have simplified things a lot. As you practice you will learn which time and temperature combos work for your tastes, just like you learned which cut of steak you like best and what temperature you prefer. Keep a notebook!
• Use fresh quality ingredients. Sous vide tends to amplify defects, so if your pork has been in the freezer too long and the fat is getting rancid, it will get worse in the bag.
• For food safety, you should not cook at temperatures lower than 131°F. After that, pick the temperature and time from the guide that will deliver the texture you like best.
• The thicker the food, the tougher the cut, the longer it takes to cook.
• Don’t start timing until the water is up to temperature.
• You can sous vide frozen food direct from the freezer. Add an
And remember, you can always pull the bag out of the bath
and squeeze the meat to feel how tender it is
hour or two.
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