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sous vide

Pam_466345

Is it ok to place the bagged ingredients into the water bath prior to it reaching the desired cooking temperature? I like to add the ingredients before the water gets too hot. I start timing the cooking after it reaches the desired temperature.

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How To Joule

Comments

Brandon_Byrd_40557

It's not an issue with most things, but for delicate items like fish it can make a difference. This is assuming that your bath temperature is the final desired temp of your product... if you're using a hotter bath (aka. a "temperature delta") then this might cause issues -- but that technique isn't often used very often. I think the only recipes that CS does with a temperature delta are the 75C egg and the hamburger patties.

fisher23

I haven't had a problem. Joule heats up so quickly that for most things you should be fine, only with the few exceptions that @Brandon_Byrd_40557 mentioned, and those are only because you can overcook them and want to use the precise timing.

hairyotter_273859

I do it all the time, more often than not. I haven't seen any negative effects.

Diablote_389234

It depends on what you're trying to accomplish. FDA foods shouldn't be between 40˚F and 130˚ for more than 5 hours. But with meats you get lots of enzyme help at 77˚ and 122˚, and shocking up to 130˚ bypasses those ranges.