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Sous Vide NOOB

nick_418798

Hey, Im new to sous vide...I had a question about the temp drop when adding food and how it effects your overall cook time.

Im trying to poach eggs using the Chefsteps 75 egg

https://www.chefsteps.com/activities/75-c-egg

when adding the eggs the temp drops several degrees and takes about 3 minutes to rebound back up to 75c

My question is, do I start the cook time as soon as I drop the eggs regaurdless off starting temp? Or do I wait until the temp stabilizes and then start the timer.

Thanks!

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How To Joule

Comments

artstype

I believe you time it from when it returns to temp, as pasteurization, for instance is very specific to the time/temp combination.

fisher23

Start your time as soon as you drop your food in the water bath. I don't know what brand of sous vide you have but with Joule your water temperature will return much more quickly. It takes a few minutes for my other device like yours but the food starts cooking even in the temp dropped water.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Im with @John_Fisher_218893 on this HOWEVER, if you are watching closely enough to notice the 3 degree drop and are concerned and want the "ultimate" egg set the bath to 78C, drop in the eggs, and set the temp to 75C and start the timer.......have a glass of white and relax...;)