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 Post subject: Cryovac/ Sous vide
PostPosted: Fri Jan 10, 2014 2:08 pm 

Joined: Tue Jul 03, 2012 4:09 pm
Posts: 64
The country club I work at finally jumped into the new millennium by purchasing a cryovac and a immersion circulator. Being that we just got this equipment, we are all new at using it. What are some applications we can use the cryovac and the circulator for? I have done compressed melon already but I am wondering how other people use their cryovac. We have sous vided a couple of things but does anyone have any insight into the possibilities and cool applications of the immersion circulator. Look forward to hearing responses and possibly seeing some pictures.


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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Fri Jan 10, 2014 4:18 pm 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 215
Location: NE
Eggs are fantastic in the immersion circulator. It gives you complete control over the cooking process. Reheating soups works well (after they have been cryovac sealed(they must be submerged)). You can bring them to a safe temp without scorching, breakage, and curdling.
The cryovac has many applications beyond food storage such as marinating/brining meats, removing air from sauces and transglutaminase. I love Chef Jacob Burton's videos. Check out
https://www.stellaculinary.com/ For some more ideas on using these devices.

Here's a link to the transglutaminase video:

https://www.stellaculinary.com/podcasts ... -meat-glue

The possibilities are almost endless for these types of applications. They have been great to work with in the kitchen and will deliver a better product more consistently.


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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Fri Jan 10, 2014 9:36 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 2899
Location: USA... mostly.
Funny... Jacob Burton was the first thing I thought when I saw this thread. Good call ATANG. :P



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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Sat Jan 11, 2014 3:37 am 

Joined: Tue Jul 03, 2012 4:09 pm
Posts: 64
Thanks guys. I'll be sure to check out the website. I played with compressed melon today. If you have any other websites let me know. I love learning new techniques to try out at work.


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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Sat Jan 11, 2014 3:53 am 

Joined: Fri May 24, 2013 6:13 am
Posts: 39
ChefSteps.com is a really good one. You can even sign up and take a "virtual class" on sous vide cooking.

https://www.chefsteps.com/classes/sous- ... /landing#/


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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Sat Jan 11, 2014 4:31 am 

Joined: Tue Jul 03, 2012 4:09 pm
Posts: 64
Chefsteps.com is pretty awesome. Any other similar websites?


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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Sat Jan 11, 2014 9:50 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 215
Location: NE
Apologies for the incorrect link to the transglutaminase RM.

This is the correct link to the transglutaminase GS (slurry method).

https://www.stellaculinary.com/podcasts ... -gs-slurry


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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Sat Jan 11, 2014 12:46 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 2899
Location: USA... mostly.
Thanks Savage! :)



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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Sat Jan 11, 2014 11:28 pm 

Joined: Fri May 24, 2013 6:13 am
Posts: 39
No problem guys. Outside of the modernist cuisine books I don't know of anything more informative than Chef Steps for sous vide.


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 Post subject: Re: Cryovac/ Sous vide
PostPosted: Sun Jan 12, 2014 3:23 am 

Joined: Tue Jul 03, 2012 4:09 pm
Posts: 64
Chef steps is a pretty awesome website. I really like how it has a lot of information for beginner, intermediate and advanced cooks. Although, I will have to try out the sous vided chicken thighs.


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