Comments on: A mathematician cooks sous vide http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/ - dedicated to molecular gastronomy Wed, 17 Mar 2010 16:28:56 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: rino http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-185583 rino Thu, 04 Feb 2010 19:49:49 +0000 http://blog.khymos.org/?p=580#comment-185583 Douglas, Thanks in large part to your guide, i've cooked sous vide over a dozen times and can't get enough of it. if you have any interest in sharing instructions on how to sous vide at home spending anywhere from $0 to $55 before buying an IC or SVS, i'd welcome any readers who'd like to check out my experiences. pictures and more then the original 2 posts are coming, i promise! http://sousvidedeeds.blogspot.com/ Douglas,

Thanks in large part to your guide, i’ve cooked sous vide over a dozen times and can’t get enough of it. if you have any interest in sharing instructions on how to sous vide at home spending anywhere from $0 to $55 before buying an IC or SVS, i’d welcome any readers who’d like to check out my experiences. pictures and more then the original 2 posts are coming, i promise! http://sousvidedeeds.blogspot.com/

]]> By: Lava http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-146410 Lava Mon, 08 Jun 2009 21:01:09 +0000 http://blog.khymos.org/?p=580#comment-146410 i must say - great! Good research - as a beginner of professional cooking all these information are really helpful - thanks! i must say – great! Good research – as a beginner of professional cooking all these information are really helpful – thanks!

]]> By: » MEAT WEEK RESOURCES - Bringing food chemistry to life http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-119164 » MEAT WEEK RESOURCES - Bringing food chemistry to life Wed, 04 Mar 2009 18:54:03 +0000 http://blog.khymos.org/?p=580#comment-119164 [...] Martin Lersch of Khymos interviewed Douglas… link [...] [...] Martin Lersch of Khymos interviewed Douglas… link [...]

]]> By: Scientists and Mathematicians Explore Sous Vide Cooking | Food in the Library http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-116380 Scientists and Mathematicians Explore Sous Vide Cooking | Food in the Library Sun, 22 Feb 2009 23:33:57 +0000 http://blog.khymos.org/?p=580#comment-116380 [...] finding Baldwin’s site, I read an interview with him by Norwegian organometallic chemistry PhD and food blogger Martin Lersch. And then I read [...] [...] finding Baldwin’s site, I read an interview with him by Norwegian organometallic chemistry PhD and food blogger Martin Lersch. And then I read [...]

]]> By: johnno from brisbane Oz http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-113113 johnno from brisbane Oz Sat, 07 Feb 2009 22:35:28 +0000 http://blog.khymos.org/?p=580#comment-113113 Martin's DIY Sous-vide Perfect steak sucked me in. Douglas's was the only real information on how to and recipes for sous-vide in one spot that I could find on the net - yes Martin and Chad share items but their context is a much wider discussion. I am eternally grateful to Douglas for his selflessness. Subsequently I bought the Roca book and the Keller "under pressure" book. The former is great if you are in the industry, the latter is a gold mine and has augmented Douglas's resource. We sous-vide with most of our cooking here in Australia. We tried laboratory accurate temperature cook tops but settled on a polyscience thermal immersion circulator. The recipes we started with we have expanded, adapted and multiplied. The limitations of a food saver sealer can be got around. If the item to be poached is damp or covered in liquid (marinated), wrap the item to be cooked in plastic food wrap before putting in the food saver, otherwise liquids must be frozen. I love truffle oil infused sous-vide chips that are twice cooked. Sous-vide poach the batons. freeze and then deep fry (Thanks Chad). The salmon recipe in Douglas's resource really is divine. And if you use the food pairing site from Belgium as Martin recommends, stunning tastes are only limited by your imagination and budget. I salute and thank Martin, Chad and Douglas as visionary sharers. Martin’s DIY Sous-vide Perfect steak sucked me in.
Douglas’s was the only real information on how to and recipes for sous-vide in one spot that I could find on the net – yes Martin and Chad share items but their context is a much wider discussion.
I am eternally grateful to Douglas for his selflessness.
Subsequently I bought the Roca book and the Keller “under pressure” book. The former is great if you are in the industry, the latter is a gold mine and has augmented Douglas’s resource.
We sous-vide with most of our cooking here in Australia. We tried laboratory accurate temperature cook tops but settled on a polyscience thermal immersion circulator.
The recipes we started with we have expanded, adapted and multiplied. The limitations of a food saver sealer can be got around. If the item to be poached is damp or covered in liquid (marinated), wrap the item to be cooked in plastic food wrap before putting in the food saver, otherwise liquids must be frozen.
I love truffle oil infused sous-vide chips that are twice cooked. Sous-vide poach the batons. freeze and then deep fry (Thanks Chad). The salmon recipe in Douglas’s resource really is divine. And if you use the food pairing site from Belgium as Martin recommends, stunning tastes are only limited by your imagination and budget.
I salute and thank Martin, Chad and Douglas as visionary sharers.

]]> By: Jeff Dantzler http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-112593 Jeff Dantzler Tue, 03 Feb 2009 03:21:16 +0000 http://blog.khymos.org/?p=580#comment-112593 Very nice article! Baldwin has created a truly useful resource and I am grateful for his research. Cryovac makes a bewildering array of bags. Which model(s) are recommended for sous vide? I'm using a somewhat non-standard method of vacuum packing. I use a thermal impulse sealer to seal the food in a bag (liquids must be frozen). I have a vacuum pump that goes to 7 torr with a silicon tube attached. After I clip a corner of the sealed bag, I insert the tube, pull vacuum, and then re-seal with the implulse sealer. Thanks! I did fillet mignon sous vide a couple of weeks ago. 3cm steaks cooked at 57 degrees C for 2 hours until the middle was 53 degrees C. They were then seared on a custom (heavy) grill on a big green egg at 600 degrees F (sorry for mixing units). Best steak I have ever made! Very nice article! Baldwin has created a truly useful resource and I am grateful for his research.

Cryovac makes a bewildering array of bags. Which model(s) are recommended for sous vide?

I’m using a somewhat non-standard method of vacuum packing. I use a thermal impulse sealer to seal the food in a bag (liquids must be frozen). I have a vacuum pump that goes to 7 torr with a silicon tube attached. After I clip a corner of the sealed bag, I insert the tube, pull vacuum, and then re-seal with the implulse sealer.

Thanks!

I did fillet mignon sous vide a couple of weeks ago. 3cm steaks cooked at 57 degrees C for 2 hours until the middle was 53 degrees C. They were then seared on a custom (heavy) grill on a big green egg at 600 degrees F (sorry for mixing units). Best steak I have ever made!

]]> By: Martin Lersch http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-112434 Martin Lersch Sun, 01 Feb 2009 18:48:19 +0000 http://blog.khymos.org/?p=580#comment-112434 Erik, you question is certainly appropriate. But I do in fact imagine a sous vide machine with a built in algorithm based on the data collected by Douglas (and Nathan M.) where you only plot what type of meat you're using, how much and then hit the start button. I don't know if something like this will ever be built, but it would certainly be quite cool! Regarding temperature tables - yes they've been around for a while, but are they correct? Do they really reflect the current understanding? Aren't many of the temperature a little to high based on previous assumptions regarding safety? Erik, you question is certainly appropriate. But I do in fact imagine a sous vide machine with a built in algorithm based on the data collected by Douglas (and Nathan M.) where you only plot what type of meat you’re using, how much and then hit the start button. I don’t know if something like this will ever be built, but it would certainly be quite cool!

Regarding temperature tables – yes they’ve been around for a while, but are they correct? Do they really reflect the current understanding? Aren’t many of the temperature a little to high based on previous assumptions regarding safety?

]]> By: Erik http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-112221 Erik Fri, 30 Jan 2009 09:13:41 +0000 http://blog.khymos.org/?p=580#comment-112221 BTW, I would have liked to rephrase one of Martin's questions a little bit, since sous-vide <i>thinking</i> is maybe even more important than the equipment. In my head, Martin has already proved this point (in-the-head rather than in-the-gear) in his DIY sous-vide post from January 2007. Rather than "Do you think sous vide cooking will ever become so common that the equipment will be available in regular kitchen stores? And if yes - when will that be?" I'd like to ask "Do you think the <i>knowledge</i> about sous-vide cooking will ever become so common that people in general start using low-temperature slow-cooking methods?" Temperature tables for different sorts of meat have been in the cookbooks for several decades now, but in my eyes the general public owning and using these books haven't really taken this point seriously (enough). Of course, there is much more to it than having one temperature for beef, one for veal, one for lamb etc. as many cookbooks state, but it might be wise to differentiate between the professional chef/food geek and the general public (slow-cooked meat is of course no new phenomenon, my grandma does it as well, although not with a scientific basis of her practice). Maybe no surprise that my agenda is in education, but I think the field has a great potential also for the general public. Maybe we need to adjust our way of communicating when we talk to the everyday guy in the street compared to the foodie. Maybe he would grasp this as something more than entertainment by professional chefs on the TV. BTW, I would have liked to rephrase one of Martin’s questions a little bit, since sous-vide thinking is maybe even more important than the equipment. In my head, Martin has already proved this point (in-the-head rather than in-the-gear) in his DIY sous-vide post from January 2007.

Rather than “Do you think sous vide cooking will ever become so common that the equipment will be available in regular kitchen stores? And if yes – when will that be?” I’d like to ask

“Do you think the knowledge about sous-vide cooking will ever become so common that people in general start using low-temperature slow-cooking methods?”

Temperature tables for different sorts of meat have been in the cookbooks for several decades now, but in my eyes the general public owning and using these books haven’t really taken this point seriously (enough).

Of course, there is much more to it than having one temperature for beef, one for veal, one for lamb etc. as many cookbooks state, but it might be wise to differentiate between the professional chef/food geek and the general public (slow-cooked meat is of course no new phenomenon, my grandma does it as well, although not with a scientific basis of her practice).

Maybe no surprise that my agenda is in education, but I think the field has a great potential also for the general public. Maybe we need to adjust our way of communicating when we talk to the everyday guy in the street compared to the foodie. Maybe he would grasp this as something more than entertainment by professional chefs on the TV.

]]> By: Erik http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-112200 Erik Thu, 29 Jan 2009 23:55:58 +0000 http://blog.khymos.org/?p=580#comment-112200 Wonderful, thanks for a great post. Ideas in food recently posted about sous-vide cooking aspargus with good result. They also promise a coming popsci article on the topic. Wonderful, thanks for a great post. Ideas in food recently posted about sous-vide cooking aspargus with good result. They also promise a coming popsci article on the topic.

]]> By: Matt http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/comment-page-1/#comment-112169 Matt Thu, 29 Jan 2009 10:50:41 +0000 http://blog.khymos.org/?p=580#comment-112169 A great thread and an enjoyable read!! I am just beginning my journey in sersious cooking and am currently searching for an immersion circulator so I can begin to explore the wonders of sous-vide cooking. A great thread and an enjoyable read!!

I am just beginning my journey in sersious cooking and am currently searching for an immersion circulator so I can begin to explore the wonders of sous-vide cooking.

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