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Waterbath question

Job_Hogewoning_124591

Hia all,

quick question that has been bothering me. I put my food in the sous vide waterbath at the desired temperature, but you have the "dip" in temperature that happens when you put something in your watbath. My question is if you start your timer as soon as you put your product in or if you start the timer once the waterbath has gotten back upto the desired temperature. The waterbath can take upto 15 min to get back up to temperature, but that either adds 15 minutes of cookingtime or reduces de cooking with 15 min on the right temperature. Any thoughts?

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Comments

bkeene12

Don't add any time unless you are dropping in frozen food. Remember, with Sous Vide time is relative- the temp is going to remain constant once the product reaches it.

artstype

I start when it is at temperature. I also pre-heat by using hot/warm tap water to begin with and having the bath at the desired temperature before adding the food.

Angelo_197648

What kind of set up are you using that takes 15 minutes to get back up to temp? I don't think I've ever lost more than a degree and a half putting in my bag, and that back inside of like 2 minutes.

Job_Hogewoning_124591

First of, thanks for the comments! Setup is just a regular sous-vide demi, but if i put in pork cribs (maybe too much at a time) the bath dips from 75 C to somewhere around 68 C, and takes a bit more time to get back up to temp. Bobby's comment is what was bothering me, if you want the product on a specific temperature for a specific time, doesnt it need to be at the desired temperature (say 75 C for the ribs). For ribs it can ofcourse be longer or shorter, but say fish: it needs 40 C degrees for 40 minutes, but this can take a couple of minutes or so if you put in a batch of fish from the fridge. Do you just say 40 minutes when you drop it in, or 40 minutes when the bath is back on 40 minutes?

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