2

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Sous Vide for broth?

Answered on August 19, 2014
Created December 14, 2011 at 11:11 PM

Anyone tried using a sous vide for bone broth?

The majority of slow cookers out there really suck. As far as broth goes, most of them are too hot so that you can't use the "simmer for 48 hours" approach to broth making. I have one of the few units with a "simmer" setting, but I'm constantly annoyed by it's smaller-than-desirable size (3.5 quarts).

A sous vide, though expensive, seems like a possible answer since the temperature can be set precisely. For broth, one wouldn't use a vacuum bag -- you'd just throw the bones in with water like a slow cooker.

The Sous Vide Supreme folks say it'll work. But I'm curious if anyone has actually tried it?

7dc950fc76a046048e683d2a27dced37

on December 23, 2011
at 12:23 AM

Good to know Alex! I see a pressure cooker in my future ;).

7e1433afbb06c318c4d90860d493c49d

(5959)

on December 22, 2011
at 08:30 PM

Thanks for posting that article! I have a Kuhn Rikon pressure cooker, and I just made several batches of stock with it. I'm impressed! With the batch that contained a chicken back and a bag of chicken feet, I poured off the stock, put in fresh water, ran it for an hour instead of 45 minutes, and got a decent second batch out of it. Just for the convenience of getting the job done quickly and not spending an hour adjusting the temperature to get it at that perfect simmer, this is the method I'm going to use from now on.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 15, 2011
at 03:26 AM

I've been meaning to try that. I have a pressure cooker, but I've never used it for broth. I'd love to hear from anyone who has tried it.

8508fec4bae4a580d1e1b807058fee8e

(6244)

on December 15, 2011
at 02:57 AM

I gotta try it with my Kuhn Rikon pressure cooker!

77877f762c40637911396daa19b53094

(78467)

on December 15, 2011
at 12:28 AM

I second that- I use the warm setting on my crockpot to make broth all the time.

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3 Answers

4
7dc950fc76a046048e683d2a27dced37

on December 15, 2011
at 12:35 AM

I've not tried it, but this article from the French Culinary Institute has me convinced that pressure cooking broth (with the right pressure cooker, see article) is the way to go!

8508fec4bae4a580d1e1b807058fee8e

(6244)

on December 15, 2011
at 02:57 AM

I gotta try it with my Kuhn Rikon pressure cooker!

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 15, 2011
at 03:26 AM

I've been meaning to try that. I have a pressure cooker, but I've never used it for broth. I'd love to hear from anyone who has tried it.

7dc950fc76a046048e683d2a27dced37

on December 23, 2011
at 12:23 AM

Good to know Alex! I see a pressure cooker in my future ;).

7e1433afbb06c318c4d90860d493c49d

(5959)

on December 22, 2011
at 08:30 PM

Thanks for posting that article! I have a Kuhn Rikon pressure cooker, and I just made several batches of stock with it. I'm impressed! With the batch that contained a chicken back and a bag of chicken feet, I poured off the stock, put in fresh water, ran it for an hour instead of 45 minutes, and got a decent second batch out of it. Just for the convenience of getting the job done quickly and not spending an hour adjusting the temperature to get it at that perfect simmer, this is the method I'm going to use from now on.

2
518bce04b12cd77741237e1f61075194

(11577)

on December 14, 2011
at 11:51 PM

Hm, I've never tried it, but I got a pretty good slow cooker (not to pricey either) that has a "warm" setting for serving. I think most slow cookers have it, I just put all my bones etc in the slow cooker, set it to warm, and come back about 40 hours later. The warm setting also isn't timed for most slow cookers, because it is a serving setting, so you don't have to reset the time like you do when you put it on "low". Because I took loads of microbiology, I can tell you that it keeps it just above the temperature where bacterial growth could be dangerous, so that's good!

I have cooked meat with sous vide at a restaurant before, it is a pretty good time, so you would have lots of other fun uses for a sous vide! Seriously, so much fun, we would put all kinds of things in the vacuum bags to see what would happen. They are very pricy though...I would personally look for a good slow cooker before springing for a sous vide, unless you plan and using it for many different things...

77877f762c40637911396daa19b53094

(78467)

on December 15, 2011
at 12:28 AM

I second that- I use the warm setting on my crockpot to make broth all the time.

0
8e3782b68e033763485472f414f507a5

(2433)

on December 22, 2011
at 08:00 PM

Swooping back in to (in a sense) answer my own question.

I emailed some slow cooker manufacturers and asked what temperatures they use at various settings. One manufacturer had a viable option: Hamilton Beach claimed that their Low setting is 190 degrees, which I consider to be right on the upper edge of acceptability for long broth simmers.

So I bought their 5-qt unit (Only $20, which I find amazing: http://www.walmart.com/ip/Hamilton-Beach-5-Quart-Oval-Slow-Cooker-Black/15126416) and gave it a shot. The Low setting ended up bring upwards of 210 degrees. But, the Keep Warm setting is 190. So I'm in business. :-)

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