So, 18 months down the line, is it worth it? I must say I am hesitating: both cost and space required are large… I went to the demo of the Sous Vide Supreme in London last month and the result was OK but not mind-blowing. I’m nervous spending the best part of 700 Euros on something I will not use very often. Also, where do you stand in the religious debate between bath and clamped stirred heaters?

Thanks

François

I am writing to inform you of a new consultancy service “Sous Vide Solutions” to accommodate the growing use of this cooking technique.
I have been using this method of cookery for many years professionally in fine-dining restaurants, and contribute regularly at demonstrations and trade-shows.
I have been working with the leading UK waterbath manufacturers [Clifton] and alongside Mulivac vacuum packers.

During the past 12 months I have seen much growth through the industry and a definite trend of larger-scale properties (often without highly skilled chefs) changing their cooking styles towards the sous vide method. That said the need for proper training and safe system set-up is vitally needed.

Sous Vide Solutions provide expert, practical set-up advice and the implementation within your premises for a tailored service – including the seamless inclusion of systems, processes and technology. Full support of HACCP is all part of a safe and efficient service that Sous Vide Solutions offer.

Olly Rouse
Principle Consultant

http://coldsprings.typepad.com/food/2009/01/budget.html

Seth

thanks for your answer. the salt/acid combination would only paricially explain the toughness of the meat, the meat’s lack on water holding capacity would only in part contribute to the perception of toughness, but i’m sure not to the extreme of my meat was.

the meat i used was middle rib (between the neck and the rib eye), quite a tough piece of meat, but something other must have gone wrong… i assume 70 hours would be enough to tenderize even the toughest pieces of meat, right?

Using the cheapest store bought ingredients we could find, the most amazing results were achievable.

What kind of meat and cut did you use?

i have one queries for you. i’m using a rice cooker switched to a temp controller device which i use for sous vide cooking. this time i tried to make a stew meat stew directly on the cooker and the temp controller.
i first brined the meat for about 6-8 hours on a 1-10 water – salt ratio. after that i immersed the meat various water baths until most salt had been eliminated.

after that i cooked it at 60º on a meat, vegetable and wine stock and waited to see when the meat was cooked. after 50 hours the meat began tenderizing, but only a small proportion of it did. even after 70 hours i had soft pieces of meat (but a bit mushy on the inside) and still tough pieces (the biggest pieces were the toughest ones). do you have any idea why i didn’t obtained good results? could it be because of the wine (acid) – and brining combination? if so, why is there an interaction in this two processes?

thanks a lot in advance.