Go to the Article: Cook Sous Vide Tonight: What You’ll Need
I've been experimenting with de stove top method and getting very good results.. thanks for the info!
It's amazing how well it works, isn't it?
I filled my deep fryer with water and it worked out OK.
Cooking for Perfection
Can we tell the temperatures that classic home stove can heat up the water up to? I have a six level stove. Thanks!
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.
Use a thermometer to keep it under control. Your home stove is enough to go above the required temp.
So am I ready to go with a supermaket Zip-lock?
nice videos
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.
This is flipping awesome! I'm giving a try with fish as soon as I get home!!
say for steak temperature should be 60% of the degree, and how many times?
Freezer quality zip-lock bags are best.
Is there a difference between using clear polycarbonate and white polycarbonate containers?
The running water method is so wasteful. I use the warm setting on my slow cooker....worked like charm.
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.
