"Sous Vide" Discussion

Discussion in 'Sous Vide Cooking' started by sqwib, Mar 8, 2014.

  1. The initial Searzall run has been spoken for...it's said that it'll be available again in a few months through Amazon.

  2. More on torch taste.....

    The quality of the torch also makes a BIG difference, a cheap basic ubiquitous torch head will often spit and sputter when tipped which negatively affects the burn.
    Premium torches have a built in regulator to counter than problem.
    The Bernzomatic TS8000 is one such torch.

    Last edited: Sep 17, 2014
  3. dcarch

    dcarch Smoking Fanatic

  4. Yep, or even well tilted.

  5. smok

    smok Newbie

    I have the Harbor Freight torch, the $17.00 one. 

    Very nice torch. 
  6. milt2tle

    milt2tle Fire Starter

    I have the same unit and am enjoying learning how to best use it and how to best "finish" the foods I first cook with it. I would be most interested in learning what you have done combining sous vide with grilling and smoking, if you're willing to share and teach.

  7. milt2tle

    milt2tle Fire Starter

    That was a truly informative, helpful post. Thank you for the time you put into both the research and posting the results of that study.

    I am especially interested in what - if any - further experimentation you may have done in the area of taking food (at this point, specifically chicken breasts, but anything would help) that has been cooked sous vide and then "finishing" on a grill. I would appreciate any successes, ideas, thoughts, and suggestions you might be willing to share.

    Thank you, again, for the information you've already shared any anything further you might pass along.

  8. sqwib

    sqwib Smoking Guru OTBS Member

    No problem, I'm going to try another batch but with lower temps and dried herbs not fresh.

    I'm gonna omit the salt as Gerk and Martin suggest and see what happens.

    I may try some vermouth in one.

    If anyone has opinions on white wine or vermouth in sous vide let me know before I ruin a good piece of chicken.
  9. My only caution, alcohol boils at 170 degrees F (at sea level).  Although it is unlikely you will reach this temperature in a Sous Vide cook, by pulling a partial vacuum in the bag, you are in essence reducing the pressure in the bag (equivalent of raising the altitude of the cook). This will lower the boiling point of the alcohol.  Any bubbles which form, will affect the even conduction of heat.  Pre-simmering your alcohol in a pot at 180 will eliminate this risk. 
    Last edited: Sep 18, 2014
  10. Yes that is a problem, even below the boiling point you can get some alcohol vapor which can lead to puffing of the bag, floating and/or uneven cooking.

  11. dcarch

    dcarch Smoking Fanatic

    There is generally never a vacuum in a sous vide bag. I know "sous vide" translates to "under vacuum" and you use a vacuum machine to seal the bag. 

    If you manage to test the pressure inside the bag, you will find it to equal to normal atmospheric pressure. The bag inside may be airless, but it is not pressurized.

    To create a vacuum, you need a container with rigid body such as a glass jar.

    You may have some vacuum created if you sous vide a whole chicken with a rigid empty rib cage.

  12. sqwib

    sqwib Smoking Guru OTBS Member

    So do you guys think I should simmer ( bring up to 180) before adding it or just forget it altogether?
  13. Cooking off the alcohol changes the flavor a bit, of course, but there's no other major issue in doing it....lots of folks do it.

  14. Milt2tle,

    There is a good sous vide tutorial where he is post grilling the chicken breast at:


    Give it a read, good info.


    Although it is true the atmosphere outside the bag presses upon the thin plastic, prior to the bag sealing the vacuum pump draws a 5 inch column of water.  This translates to a pressure differential between the inside of the bag, and the outside.  There is not a Hard vacuum in the bag, but there is a slight vacuum in the bag. 
  15. milt2tle

    milt2tle Fire Starter

  16. dcarch

    dcarch Smoking Fanatic

    I am not sure you are correct. For example:

    If you have a jar with a rigid cap that is 100% filled with water and you are pumping out the water from the bottom of the jar. The water will be removed and the empty space in the jar will be created at high vacuum, minus the vapor pressure at that temperature of water's vapor pressure. (water will start boiling at this point)

    However, if instead of a rigid cap, the jar is capped with a freely moving piston. You can keep pumping water out and the freely moving cap will keep prevent any pressure buildup, regardless how powerful the vacuum pump is.

    To create pressure (atmospheric) from vacuum, the container has to be rigid for the vacuum to happen and for the pressure to act against. 


  17. The next time you make a stew or a soup, when it has cooled just enough to stop boiling, pour it into in a vacuum bag.  Start the vacuum process on your sealer, it will start boiling again.  This is because the external pressure no longer exceeds the internal vapor pressure of the heated liquid.  I have actually done this, perhaps my vacuum just pulls harder.  (My equipment sucks more) [​IMG]  
    Last edited: Sep 19, 2014
  18. A suction vacuum sealer may seal a tiny amount of vacuum but when using a chamber vacuum sealer, the contents are sealed at atmospheric pressure...there is no vacuum....

    In regards to boiling, it's very easy to do with a chamber vacuum sealer, even if the liquid is at room temperature.
    If fact, stuff is often cooled as much as possible to avoid problems with boiling.

    Heck, a ~$20 faucet aspirator will pull enough vacuum to easily boil room (or lower) temperature water.


  19. dcarch

    dcarch Smoking Fanatic

    And while the water is boiling it will start to freeze.


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