Sous Vide

[LynnUK]

I thought it was time I ventured out of the safe haven of the 'Introduce Yourself' thread.

I have, for some time, wanted a Sous Vide:

http://www.lakeland.co.uk/15918/SousVide-Supreme-Demi?src=gpelc&gclid=CKLn_NXG-LACFUcKtAodcGrW9A

When I had my demonstration yesterday, the demonstrator said that the TMX could be used as a Sous Vide.  A litre of water, the food in a sealed plastic bag and there you have a Sous Vide!

Does anyone have any experience of using the TMX in this way?  It sounds as though it could open up a another huge range of possibilities to an already versitile machine.

Lynn

[Cornish Cream]

The Bush Gourmand aka Meganjane has experimented with Sous Vide Steak (scroll down the page)
Also the is a wonderful thread on varoma cooked Corned Beef I have cooked a piece of gammon in the varoma with great success.

[LynnUK]

Thank you Cornish Cream.   That steak and the sauce look delicious and just the kind of thing I was hoping to find.

I see that the steaks were 'steamed' in the Varoma whereas the demonstrator suggested putting the sealed pouches straight into a litre of water in the jug.

I will try both and see if there is a difference.  TMX should add sous vide to the list of equipment which one can do without when a TMX owner!

Roll on Tuesday when my Thermomix arrives (both of them!)  I can't wait!

Lynn

[Wonder]

Hi Lynnuk, I haven't tried to sous vide but on master chef last week one of the contestants did with a piece of salmon. It looked she had it in the bag but then put it into the basket inside the TMX. If you weren't using the basket I would imagine there is a risk it would catch on the blades and pierce the bag. It looked like the bowl was fairly full of water so it came near the top of the basket if that helps. Good luck withit. I wasn't a fan of the corned beef in the varoma but a lot of there's have had a lot of success with it.

[Bonsai]

I've cooked chicken breasts this way -sealed in bag then put in basket with enough water to cover. Did them at 70 degrees for 18 mins and they were perfect. The exact cooking time depends on the thickness of the meat. I did 2 breasts and I don't think thermy could fit more than this.

If you have a vacuum sealer then marinating the meat under vacuum increases the penetration of flavor into the meat.

Got some good ideas from the Modernist Cuisine books regarding temperature and times.

[gertbysea]

I am sure there are more of us who can give more info about this method of cooking.  Interesting and possibly one to explore.

I saw the MC wonder and was intrigued . The salmon looked like it had a heap of oil in he bag like a confit.  It worked. Like to try it.

Maybe sous vide thread for the experts to show us?

Gert

[LynnUK]

Thank you all for responding.

Great idea Gert!  A thread about sous vide.

Sous Vide is certainly catching on in the UK and having some expert advice would be really useful.  Perhaps we could all make a contribution as and when we experiment?

By reputation, cooking by the sous vide method seems to have the 'water into wine' effect turning a tough, cheaper cut of meat into a a tender and succulent one.   Another way of saving money in a TMX!

Lynn

[Bonsai]

Just remembered that I got the water to 70 degrees BEFORE adding the chicken for 18mins!  Meat was straight out of fridge as the time to cook depends on the difference in starting temp and final desired temp and thickness of meat.  I used a digital meat thermometer to calculate. The Thermomix temp controls aren't as exact as a sous vide bath but way cheaper than buying the equipment unless you are handy with DIY electronics.

[Bonsai]

Larger pieces of meat take a lot of hours to cook sous vide so therms may not be appropriate, but fish and chicken work really well.

[cecilia]

Hi.  Just adding another Sous Vide recipe - thought readers of this thread might be interested:

http://www.recipecommunity.com.au/recipes/sous-vide-citrus-infused-tasmanian-salmon/37037

[achookwoman]

I would be interested to hear how any members go with this method.  I have had a couple of goes ,  but not successful.  two problems were that you can only cook what will fit in the basket, and the basket has to be covered with the water,  not steamed.
With fish,  I have found it most successful to cook it in a container in the Varoma,  in a sauce.

[meganjane]

The reason I ended up steaming steak instead of trying to sous vide in my TMX was because it wouldn't all fit in the basket.
I'd love to try sous vide again. I see in the RC recipe, she placed some in the bowl as well and it didn't get damaged by the blades.