Sous Vide Supreme - some thoughts after owning a few months

[Jaunty]

Just as a little update I finally did salmon the other day, individual portions half an hour at 52 centigrade. Very very good. Cooled in ice water in the packet they are cooked in, then perfect to keeo in the fridge & take to work to throw on a salad. Will try a lower temp next time.

[wheels]

Jaunty

I've been following this with interest and am planning on adapting a 6 litre slow cooker to 'do' sous-vide. Did you ever do any of the cheaper cuts? If so, any tips will be gratefully received.

Phil

[Jaunty]

Hi wheels. It is great for cheaper cuts as you can cook long and slow to break down connective tissues but know you are not going to overcook - and for things like beef still cook to a medium rare temp. So you can do a topside and get it really really tender. Other stuff I have done is ribs, brisket, hanger & flank steak, cheeks, whole hams. You'll have fun if you get one.

[wheels]

It sounds superb. Thanks for the information. I'm going to buy another digital temperature controller and try and adapt my slow cooker.

Phil