PedroG

Sometimes we get meat that does not show the amount of marbling we would like to see. Does anyone have experience with artificial marbling? Just inject vegetable oil into the meat? Or must it be a solid fat that liquefies somewhere between 40-50°C? What size of injection needle? The idea is not new, see http://bulk.resource.org/courts.gov/c/F2/3....1013.7595.html. Pedro

To begin with, for short-time-cooking (less than 4 hours) temperature stability and accuracy are not as crucial, ±0.5°C or even ±1°C may do and can be achieved with the oven-waterpot-method, see http://sousvide.wikia.com/wiki/Give_Sous-v...nsive_equipment . For all necessary information on sous vide see Douglas Baldwin's Practical Guide http://amath.colorado.edu/~baldwind/sous-vide.html . When proceeding to long-time-cooking, temperature accuracy (thermometer calibration!) and stability (PID-Controller) will matter, as you want to navigate between the Scylla of safety (min. 54.4°C to prevent toxin production by clostridia) and the Charybdis of overdoneness (in my experience a piece of beef may lose its juicyness and pink color when cooked for substantially more than the minimum time according to Douglas Baldwin’s tables). The sum of thermometer accuracy and water bath stability probably should not exceed ±0.2°C for long-time-cooking. I hope this will answer your initial question. Pedro