Ran across this site this am. If you are wondering what sous vide is or if you are just getting started in sous vide I think you'll find it a helpful source. It's a free online course that goes over the basics of sous vide, but also has links to more advanced info if you are interested. I found the links to information on pasteurization useful. There are several other free courses on the site too.
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Great site, thank you! -
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This site states:
Similar in concept to reheating, low-temperature cooking can be used to ensure the perfect texture on foods when you know you won't have time to carefully prepare them at the moment of serving. For example, imagine you needed to simultaneously serve 3 different thick steaks at the same time, 1 cooked to medium-rare, one to medium, and one to well-done. Normally, you would have to know exactly how long it would take to cook each steak on your stove and work backward to figure out when to start cooking each. Using a water bath at the moment also wouldn't work, since one water bath can only be set to one temperature.
A better approach would be to precook all the steaks to their desired temperatures ahead of time (don't forget to pre-sear!) with sous vide. You can then label the bags with their doneness and either cook them from chilled storage, or use a warm water bath set to serving temperature (around 120°F) to bring them up to temperature. This technique allows you to produce any doneness desired with minimal difficulty and less time needed before serving.
Sooooo... If I cook one steak to medium rare, take it out of the water, cook the next one to medium, then I put both steaks back in the water and down to a "serving temperature" and everyone gets their doneness of steak? Is that how it works?Comment
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Dr ROK, Thanks Doc for the Link! I don't even Speak Souix Vee Doo but I guess I better Start Learning!
Eat Well and Prosper! From Fargo ND, DanComment
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Dr ROK - thanks for the link! I haven't run across that site, and it's very well done. I'll share that link with my friends that haven't switched over to sous vide yet.
A complementary introduction to sous vide is this freebie from ChefSteps:Comment
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