Go to the Article: Cook Sous Vide Tonight: What You’ll Need
Best tool going. Even works when I make Old World Bread Recipes. House kept at 68 F & the levaine works best @ 77 F some recipes like above 80 F. Beside 21 day dry aged steaks, Brisket turned in to Corn Beef, & fowl.
The running water method is so wasteful. I use the warm setting on my slow cooker....worked like charm.
Is there a difference between using clear polycarbonate and white polycarbonate containers?
Freezer quality zip-lock bags are best.
say for steak temperature should be 60% of the degree, and how many times?
This is flipping awesome! I'm giving a try with fish as soon as I get home!!
I too use a slow cooker and inexpensive temp controller. I bought a pump but because the crockpot heats from the sides and bottom, I find the temperature to be really even across the entire water bath without circulating the water. Convection, I guess. If you are interested in SV but not well-heeled, give it a try.
nice videos
So am I ready to go with a supermaket Zip-lock?
Use a thermometer to keep it under control. Your home stove is enough to go above the required temp.
I use a crockpot and control the temp with an electric temperature controller (http://www.amazon.com/RANCO-ETC-111000-Digital-Temperature-Control/dp/B0015NV5BE ). There can be a bit of fluctuation but it seems to work very well at a fraction of the cost of a water bath.
Can we tell the temperatures that classic home stove can heat up the water up to? I have a six level stove. Thanks!
Cooking for Perfection
I filled my deep fryer with water and it worked out OK.
It's amazing how well it works, isn't it?
I've been experimenting with de stove top method and getting very good results.. thanks for the info!
