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Rationale oven for 'sous vide'

Martin_212020

With the Rationale combi ovens (I think they're called that) where you can have a steam setting or normal oven setting (or a mixture), how well would it work compared to a water bath if you vac packed stuff and cooked it in one on with the steam setting? Presumably someone here has tried it! If anyone has, to what extent did you alter timings compared to sous vide, etc, etc.

Thanks!

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artstype

The point of the sous vide taking place in water (sometimes oil) is that the liquid medium is much more efficient in transferring heat energy that air (or vapor). Seems there would be no point in doing this with steam, which would be too hot anyway (boiling point of water +)

fisher23

Here is an older post regarding your question. @Tim_Sutherland_52834 has combi ovens and could probably tell you more about using them for sous vide.

fisher23

That is not correct, combi ovens work very well.

Afonso_Tito_de_Morais_164825

Still not better than water contact.. Right?

fisher23

Not necessarily better, but equivalent for short cooks. I am talking about commercial combi ovens, costing over $10,000 - for the least expensive model.

Tim_Sutherland_52834

I have been cooking in water baths for over 5 years and I have an Alto Shaam CTX 4-10e at home for two months now.

Ovens do not hold the temp as accurate as a water bath, but a short cook of an hour or so in the oven works ok. I haven't done any long cooks as it is just not the efficient use of equipment. Circulators are cheap while ovens are expensive and I can fit just as much in two 20l/5g water baths as my oven.

I cook using the delta-T function in the oven. This is when the oven prob is placed in the product and the oven temp is set a fixed amount above that. As the product increases in temps the oven goes up until the target temp is reached. If I wanted beef cooked to 60C I set the delta-t function and the oven starts at 55C (beef 5C from fridge) and slowly creeps up until the beef is 60C and the oven will be set at 110C. The result is very similar as SV but without a bag.

fisher23

Thanks Tim. I appreciate you sharing your knowledge and experience.

artstype

I understand that this is so, but I have no experience with these ovens, I find it challenging that steam can be produced and maintained at a consistent temperature below the boiling point of water.

fisher23

Hi Clay, No problem. That's why we are all here, to learn new things and to share our triumphs and downfalls. Your input is always appreciated.