Cooking Diary: Sous Vide

**TdeV** · February 12, 2021

I'm interested what people do to document their cooking experiences.

Some years ago (2012), with my start of sous vide cooking (and probably with the encouragment of @rotuts), I began to document my cooking adventures, thus: I began with an office binder, complete with a write-on index, with numerous side tabs for filing the contents. This index/tab systems can have 8, 10 or 15 tabs, the alphabet, or 31 tabs for days of the month https://www.amazon.com/Business-Source-Index-Divider-01182/dp/B006P1HF8S/ref=sr_1_11?dchild=1&keywords=numbered+dividers+1-31&qid=1613157815&sr=8-11))

Binder Title: Sous Vide Diary

Began: May 2012

Index to sections: 15 tabs, mainly large food groups: Beef, chicken, pork, lamb, duck, veal, turkey, fish, and vegetables. (In some diaries, I put the vegetables at the back and add a whole index with letters of the alphabet, so I filing vegetable pages is less of a chore.

Section: In beef, there will be a separate page for every different cut of meat.

Page(s): Each cut of meat or vegetable gets its own page, the cut of meat becomes the highlighted title. Which contains dated notes about my experiments and experience of the cut.

During this sequence I started with an Auber scientific controller and a dumb slow cooker, eventually upgrading to two Joule immersion blenders.

In later posts, I'll add links to my Instant Pot Diary and my fledgling Anova Precision Oven Diary.

!)