Wunderdave wrote:Sous vide cooking is a bit of a misnomer, it doesn't have to be under a full, pulled vacuum. Really only it just have to have most of the air excluded (enough to get rid of buoyancy).
The technique, if you have a proper device to control temperature, and some know-how, is really mind-bending.
Rare chuck roast, 2-day ribs, the most delicately cooked fish you can imagine, poultry at 140F/60C which makes it extremely juicy, but still pasteurized, etc. It's really great for these applications.
And the steaks. Oh baby.
It's a little gimmicky but it's way different from boil in the bag, if you have the appropriate control over temperatures.
GUS wrote:There is a very simple, nice looking Sous-vide with 'nth of a degree accuracy cited for $200 (yes dollars) backed via a kickstarter campaign which was heathily oversubscribed, it's basically a finely tuned impeller driven aquarium type heater construction for up to 6 gallon containers (is that 22ish litres) very nice too,
My only quibble / nark is that if you are an energy miser like me (& why not) then covering the pot & insulationg the sides would be a must do for me, obviously there would be less electricity=heat cycling in order to keep the temperature precisely stable.
a 220v unit will be shipping in March 2014(ish) ..I admire their intent to get the design bang on & not rush out a product they are not 100% happy with.
Good looking enough to keep out rather than stuck away in a cupboard & pot size can be selected according to need, ...personally i'd like to see a wall mount for this.
V.nice
take a look, http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199
Dingo wrote:I'm very keen to try this with my slow cooker.
How critical is the 130 number? My temp controller swings +/- 10F. Is that a problem?
Thx
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