I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins. I then proceeded to place the cold egg int
So was recently thinking about the beer cooler sous vide method and had a thought: While heating the water to put in the beer cooler, if you were to place an o
Typically I'll seal food for storage or sous-vide in a Ziplock bag, submerging it in water whilst closing the final inch to remove air. How close to a machine
I am testing out ideas for edible fruit cocktails that I would like to serve as an opener at a dinner party. So far, my tests have been successful, but it occu
So far I've attempted it twice. The first time I cooked legs and thighs at 60C for an hour and a half; the second time I cooked two breasts at 60C for about 45
I'd always assumed that things cooked sous-vide (which translates as 'under vacuum'!) needed to be under a good vacuum for the most efficient heat transfer into
I am just about to start experimenting with Sous Vide cooking. My plan is to start out with some very simple equipment (A PID controller and a kettle) and slowl
I'm currently planning on creating a sous-vide setup using an induction cooktop and a PID controller. I will be an Arduino micro-controller setup similar to thi
I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at th
Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single lay
I've been experimenting with flavoring olive oil using dried herbs. So far, I've only used dried herbs in my home infusions because I have read a number of art
I have an electric oven which has a temperature setting, starting at 50c and goes up in 5 degree increments; [50,55,60,65,...]. It also has a fan to circulate a
According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring
In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take th
I am aware of the additional cooking time required when cooking frozen meat sous-vide. Beyond that, is there additional risk in cooking meat sous-vide from fro
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone
I'm new to sous vide cooking. The equipment I'm using is a Ronson slow cooker connected to Sous Vide Magic PID controller, no bubbler. No vacuum sealer. I ca
I have a sous-vide supreme water oven. I was wondering if I could use it to slow cook large amounts of soup or to make beef stock by slow cooking. The idea is t
New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheatin