philie

wow, that looks great and easy! any chance for the measurements? my book is still on the way! thanks!

great! thank you very much for the advice! will follow it precisely! one more question: if i had the idea of brining or marinating the chicken it would not work if they are still frozen right? thanks!

hey guys, i have a small question concerning cooking large numbers of chicken: i am cooking for a hug crew and want to make sous vide chicken breast salad. i prefer to cook with frozen chicken breasts due to the price ( is this a problem sous vide? ) also, my greatest concern is: i need to prepare the food one day in advance, how can i cook the chicken and work with it without creating a threat due to bacteria? also, is anyone having some advice about cooking times? just to make it sure: the chicken the next day is supposed to be cold. thanks in advance for you infos!

Cant help sous vide themed with that but have you tried heston blumenthals pottet duck from heston at home? would be more than interested how it works, should work perfect in a sous vide!

unfortunately i am more or less in a budget side this time so kiin kiin is a bit too expensive for me. its 8oo something and the meals consider are 5oo danish kr maximum. but thank you anyway for the information!

hello, from thursday on i will be in copenhagen for a week searching for a great nordic dinner on the (more or less) budget side compared to noma restaurant. i need to decide between relae radio and kadeau. can someone recommend me one of these or are they pretty much the same quality-wise. someone out there who has recently been to one of them? thanks a lot in advance!

thanks a lot! sounds really interesting! i will check the recipe out if it also works when i make the egg at 68 degrees celsius since i need the yolk to be stiffer! edit: can i leave the modernist cuisine egg over night in the fridge without any problems or will it cause eventually any bacteria? thanks!

hey, just read the topic and realized it didn't help much so the question is up again! the problem is that sous vide would be perfect since i have to cook 100 eggs. also, i would love to know if it is ok to take hard cooked eggs, place them in ice water and use them the other day, appreciate you help, i will start experimenting!

hmpf, didn't look at that topic . thanks very much!

hey guys, once again a question concerning sous vide from me to you. i would like to produce a perfect almost hard cooked egg ( hard white and firm yolk). i have seen some charts about eggs sous vide cooked and thought about cooking it sous vide for 1 hour at 67 degrees celsius and the cook them for 2 minuted in boiling water. does anybody have any experience with eggs cooked this way? its quite important for me they the egg white is really stiff and not runny and the yolk is still a bit creamy but not runny either. i appreciate your help! thanks

hey guys, just wanted to let you know my first test about the "rippchen" precooked and brined pork. i just made one piece for 8 hours at 58 celsius and one for just 1 hour. i have to say that its been hard to tell a major difference, maybe the 8 hour piece was a bit more succulent but both were very nice and tasty. i have to test it with a larger piece, about 5pounds and hope it will work out nicely. thanks again!

wow, thanks a lot for the recipe! i will try it soon and come back to you but i am almost 100% sure it will be very, very nice!

yuuum! any tip how to make it ( or even a recipe?) that looks like a perfect delicious comfort food meal!

hey, thats great news, one question: will there be more sous vide devices in one of the next updates? its an overgrowing market and i would love to have the sous vide chef included, i am sure others also would love to have a certain device supported. thanks in advance and thank you very much for lots of great meals thanks to sous vide dash!!!!

thanks to all of you for the information! i will definitely use a lower temperature! i know that isn't a sous vide needed cut but since we are very limited in terms if cooking material i (its an outdoor location) i thought it would be best just to bring my sous vide device. @kennteth : its exactly the type of meat pep. showed on wikipedia, but actually there are two types of the frankfurter version, one which has no fat at all and one with a nice marbling which tastes much better in my opinion. @rotuts: on tuesday is the marked, i will try and am very interested in the answer aswell! @pep: yes, very very sure its cooked. there also is the regular kotlett which you have to brine yourself but frankfurter rippchen is mostly cooked and not to be mixed with kasseler rippchen ( which is cooked swell i thin ) so thanks to all of you, i will try to reheat it at a lower temperature and experiment with cooking times! btw. sous vide cash is my favorite iPhone app! unfortunately there is no info about already cooked meat ( which is totally ok since its pretty useless to reheat cooked meat in terms of sous vide qualities )

dear egullet members, i am very happy to be part of this forum from now on! i read the egullet forums every since but now that questions arise - especially on the topic of sous vide - i though it would be time to become a member! i hope it is ok if i post a question already: i will be preparing a sous vide dinner - a typically south german dish called "rippchen" which translates to ribs but actually is brined and precooked meat. i would love to cook the meat which already is cooked, btw. it is pork cutlet, to be prepared sous vide. anyway, i did some test at 68degrees celsius for 2 hours and the meat came out rather dry and chewy. since i will be preparing about 5kg (10pounds) of meat i would love to know your suggestion since i have never handled the already cooked meat to make it even tender. thank you very much in advance! phil