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Sous Vide cooking

post #1 of 3
Thread Starter 

Hi all,

 

I have been cooking beef steak and salmon with sous-vide for about 2 years.  The meat quality is excellent.  I don't have the equipment but using my home-made device instead;

 

Creating vacuum - using water displacement method
Cooking - in water pan heated on magnetic oven and monitored with a thermometer for baking

 

Since the cooking time is about 13~18 min I just switch on/off the oven to maintain the temp.  It works for me here.

 

Now coming to sous-vide lamb chop/rib I made a searching on Internet and found the cooking time is ONE hour.  Then I need to purchase a sous-vide equipment.  Otherwise I have to standing for ONE hour in front of the magnetic oven watching the thermometer.

 

Could you please shed me some light whether my searching result is incorrect?  Thanks

 

Regards
satimis

post #2 of 3

An immersion circulator? More info here.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 3

And here some comparisons with water baths (water ovens):

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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