Sous Vide Master thread

[ushdadude]

https://www.yutorah.org/lectures/lecture.cfm/864540/rabbi-aryeh-lebowitz/from-the-rabbis-desk-sous-vide-cooking-for-shabbos-(and-through-shabbos)/

[efflpetzel]

Has Anyone ever done a flanken roast in sous vide

[aygart]

https://www.theverge.com/23762514/breville-joule-turbo-sous-vide-review

[dealfinder11]

https://www.theverge.com/23762514/breville-joule-turbo-sous-vide-review

Cool science.

The article says if you want a steak to be 131 F, then you should sous vide until 131 F. I wouldn't recommend that, as depending on how you finish/sear it, the internal temp will increase.

Also, I feel like requiring to input dimensions into this machine adds in quite the variable as that is not generally that easy to do. 

[Yo ssi]

Cool science.

The article says if you want a steak to be 131 F, then you should sous vide until 131 F. I wouldn't recommend that, as depending on how you finish/sear it, the internal temp will increase.

Also, I feel like requiring to input dimensions into this machine adds in quite the variable as that is not generally that easy to do.

But quicker than the alternative

[Alexsei]

Anyone tried the "air sous vide" built into some newer model range ovens ?

[mevinyavin]

Interesting. First post since October in this thread, and Rabbi Stilerman sent out this today:

Questions of the month - using a sous vide cooker (www.sousvide.co.il).

1) Does it need Tevilas Kelim?

2) Can you use a sous vide machine for Shabbos [because of the issue of hatmona]?

3) If I cook my salmon on Erev Shabbos at the temperature the recipe calls for, which is 42.5° Celsius (108.5° Fahrenheit), which is under yad soledes according to many poskim, can I then reheat it on Shabbos if the fish will get to a temperature that is above yad soledes?

[imayid2]

Interesting. First post since October in this thread, and Rabbi Stilerman sent out this today:

Questions of the month - using a sous vide cooker (www.sousvide.co.il).

1) Does it need Tevilas Kelim?

2) Can you use a sous vide machine for Shabbos [because of the issue of hatmona]?

3) If I cook my salmon on Erev Shabbos at the temperature the recipe calls for, which is 42.5° Celsius (108.5° Fahrenheit), which is under yad soledes according to many poskim, can I then reheat it on Shabbos if the fish will get to a temperature that is above yad soledes?

1) Does it need Tevilas Kelim?

2) Can you use a sous vide machine for Shabbos [because of the issue of hatmona]?

3) If I cook my salmon on Erev Shabbos at the temperature the recipe calls for, which is 42.5° Celsius (108.5° Fahrenheit), which is under yad soledes according to many poskim, can I then reheat it on Shabbos if the fish will get to a temperature that is above yad soledes?

1. Never touches the meat so I would think not.
2. No. It is clear hatmana. Unless you go like the חזון איש, but then you should be being machmir on הטמנה במקצת.
3. It is explicit in the Gemara that under yad soledes cannot cook. So the question should be "why isn't a sous vide a ראיה שאין עליו תשובה that 108 is yad soledes מעיקר הדין".

[AJK]

Cool science.

The article says if you want a steak to be 131 F, then you should sous vide until 131 F. I wouldn't recommend that, as depending on how you finish/sear it, the internal temp will increase.

That's why you cook to 131, take out and pat dry, and only blast when the internal temp drops 5-10 degrees so you don't overshoot during the sear.

[dealfinder11]

That's why you cook to 131, take out and pat dry, and only blast when the internal temp drops 5-10 degrees so you don't overshoot during the sear.

Interesting. How long do you usually wait?

[mevinyavin]

Interesting. First post since October in this thread, and Rabbi Stilerman sent out this today:

Questions of the month - using a sous vide cooker (www.sousvide.co.il).

1) Does it need Tevilas Kelim?

2) Can you use a sous vide machine for Shabbos [because of the issue of hatmona]?

3) If I cook my salmon on Erev Shabbos at the temperature the recipe calls for, which is 42.5° Celsius (108.5° Fahrenheit), which is under yad soledes according to many poskim, can I then reheat it on Shabbos if the fish will get to a temperature that is above yad soledes?

Got a chance to go through the attached docs. He says:
1. Rav Levi Shapiro from OK says no tevila because no contact with food. http://www.ok.org/kosherspirit/fall-2018/sous-vide/). Rav G. Shuster also says no. Rav Belsky Z"L says (according to the OU) the pot needs tevila even though it doesn't touch (doesn't say why but I assume he holds the plastic bag is not a good separation - I remember seeing shitos that way), but not the machine. https://oukosher.org/halacha-yomis/sous-vide-machine-require-tevilas-keilim/

2. Hatmana: Minchas Osher is machmir. A Rabbi Mordechai Frankel quotes Rav Heineman as being machmir. Rav Levi Shapiro in the same article above says there are tzirufim to be meikil.

3. Rav Daniel Travis in his newsletter asked this question to poskim. Rav Azriel Aurbach basically says this may be an indicator that salmon is kalei habishul... His conclusion:

. If salmon was cooked before Shabbos at under yad soledes using a Sous Vide, it should not be reheated on Shabbos. Although there are arguments that cooking in the Sous Vide under yad soledes may be halachic bishul, since there is a possibility that the fish may not be considered cooked before Shabbos, reheating might be bishul. Even if the fish was fully cooked in a Sous Vide before Shabbos, if reheating the fish makes it crispy as if it had been roasted, this may be considered tzli after bishul.
2. If salmon was cooked before Shabbos at a temperature above yad soledes using a Sous Vide, one may reheat it on Shabbos on an upside-down tray on the platter or blech, as long as doing so does not produce a roasted effect on the taste of the fish, and is therefore not considered tzli after bishul.

Rav Z. N. Goldberg says like @imayid2 at least lechumra:

The Gemara does not give an exact temperature for yad soledes, but rather says that it is the heat that can burn the skin of a baby's stomach. Although many poskim rule that yad soledes is in the range of 43-45° Celsius (109.4-113° Farenheit), I believe that if in fact the salmon became cooked at 42.5° Celsius in the Sous Vide, this is an indication that 42.5 may well be considered yad soledes. Therefore, at least lechumrah, we should consider this fish to be cooked.

Anyone who wants any (or all) of the documents can PM me with their email.

[imayid2]

2. Hatmana: Minchas Osher is machmir.

He has 2 letters on the subject, originally he was machmir and in his second letter he is meikal. I can pull it up for you if you’re interested, and maybe you can explain to me what he’s talking about.

Rav Levi Shapiro in the same article above says there are tzirufim to be meikil.

What are his tzirufim?

[imayid2]

What are his tzirufim?

Pulled it up:

Sous vide may not be included in the above prohibition for the following reasons:

1.The food is not placed in a heated pot; the water and food are being cooked simultaneously.
2.The bag is meant to protect the food from crumbling, but is not intended to insulate.
3.The food is visible through the water and bag.[13]
4.There is no lid on the pot.

1. I have no idea where he is coming from, would love to understand.
2. Doesn't help at all from the problem of the water being matmin. Too many people make this mistake.
3. This is a very mechudash שולחן ערוך הרב, hard to imagine anyone being meikal bec of that.
4. Same problem as 2.

[AJK]

Interesting. How long do you usually wait?

Doesn't take very long. Maybe 5-10 mins? But just double check with instant read probe.

[yungermanchik]

Pulled it up:
2. Doesn't help at all from the problem of the water being matmin. Too many people make this mistake.

If that were true, any shehiya would be hatmana.

[imayid2]

If that were true, any shehiya would be hatmana.

This is completely untrue. שהייה isn’t hatmana for the simple reason that it isn’t covered by anything.

What in the world do you mean?!

[dealfinder11]

Doesn't take very long. Maybe 5-10 mins? But just double check with instant read probe.

So let it drop to 115?

[yungermanchik]

This is completely untrue. שהייה isn’t hatmana for the simple reason that it isn’t covered by anything.

What in the world do you mean?!

If you consider being surrounded by the water in which it is being cooked hatmanah, then any time you are cooking in water, that is happening.

[imayid2]

If you consider being surrounded by the water in which it is being cooked hatmanah, then any time you are cooking in water, that is happening.

No absolutely not.
Usually it is all one tavshil. This is a separate kli in another kli.

[aygart]

Hatmana regarding Sous Vide was discussed a number of times on DDF pretty sure including this thread.