Go to the Article: Cook Sous Vide Tonight: Running Water Method
I already use a more manual version of the Thermoworks thermapen, but would like to add the one you use here to my toolkit. What type probes do you use? I noticed there are many to pick from on thermoworks site.
We like the fine needle-style thermocouple probes.
what kind of timescale are we walking about here for this lamb? a couple of minutes? hours?
i was wondering about the BPA in these plastic bags... or do you know about the safety of using the plastic bags
leeching any of the whatever bad stuff into the food.....obviously I would think what ever you guys do you are trying to promote safety and it isn't your intention to promote a harmful technique ....just wondering the thinking on this
I'm wondering the same thing. Why not answer a question that is 3 years old?
I expect because this is an overview of sous vide as a technique, not a recipe review. However, you can print out the chart that was the very first link in the start of the class, and get a good idea for most basic cuts from it. It's really handy - I printed one out and laminated it to keep in the kitchen on a big binder clip.
https://www.chefsteps.com/classes/cooking-sous-vide-getting-started#/sous-vide-time-and-temperature-guide
Saves you some cash on the equipment side, but isn't this method a horrible waste of clean water and energy? Does CS have an estimate of the water flow needed through the process of reaching, say, 56 C in a rack of lamb? Or the electricity or oil needed to heat said water? I get that you use uninsulated containers, even metal pots, for your demonstrations for reasons of clarity and visibility for your audience, but I would never dream of doing so. I think one of the great pros of sous-vide cooking is the savings of energy when compared to grill, oven or frying pan etc. Once a well-insulated sous-vide container has reached its target temperature, it takes very little energy to keep it there and make delicious, energy-efficient food, and the water can be used again and again!
not possible to cook with so much waste of water so the core rich 57.not possible to cook in a zip log bag wich is not made for heating so it is harmfull.and i have not ever found in any market zip log bags for this use.some ways maybe sit ways
Seriously? This is a huge waste of nice clean water! It is beyond me how you can encourage such waste!
I know! To think of all this water, being used once and no longer existing in the earth is just maddening! Oh... wait....
^^Not possible to read. ^^
can you innumerate the savings of manufacturing & deploying a Sous vide device vs a water heater at a low flow-rate? No? Isn’t buying that specialty manufactured contraption a horrible waste of energy & resources? I would never dream of wasting the earth, fabricating a secondary, single-use gadget when you can use the water heater you already own AND water, which is the globe’s ultimate renewable resource!
With the temps well below boiling, “leaching” of chems into the food is not a risk. Google it! 😀
Same as standard sous vide - 15-30 min for most things, depending on desired temp & thickness; although the risk of over-cooking in a temp-controlled environment is very low. I do this ALL the time, and 20-30 min is ideal.
