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I love this way of cooking. Can't wait to try it at home. Thanks !
you guys rock.
Thanks for this. I received a polyscience circulator for Christmas and finding good info has been difficult. Excellent resource!
You're welcome. And check out our forum for a very active and helpful group of enthusiasts.
Thanks so much for creating this class! I was not able to afford a professional sous vide machine so I built my own with immersion heaters a fish tank pump a thermocouple, and a PID controller. My biggest questions that have been inhibiting my creativity are what temp and how long? Also how do I make sure my immersion heaters stay immersed so they don't burn out during long cooking times. I saw from the videos that the professional models heating elements are at the bottom of the unit instead of sticking down into the water from the top...may have to alter my design, or just keep "watering my water bath" I really can't thank you enough for the recipes, videos, ideas, tips & tricks!
- originally posted by Savory Spice Shop OKC
You're welcome. Much more to come.
I need to know about reheating after cooking sous vide. One of the benefits as I understand it is the ability to cook in advance and store safrly without compromising quality. So how do you reheat without undermining that quality. Also, I made the chicken roulade. It was delicious and tender and looked beautiful. I fried it in my deep fat fryer to crisp the skin, but was worried about toughening the chicken. How do you strike the balance? I would have liked the chicken to be more crispy outside.
thanks, awesome page, and really good info.
