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TdeV

TdeV

I cooked 3 pairs duck legs sous vide at @Duvel's temp of 155ºF for 30 hours and marked the bag as @rotuts suggested.

 

Today I built a cassoulet using a 3.5 lb can of Moulard Duck Leg confit (4 legs) from Rougié (a US company but prepared by Aurpal Inc in Marieville, Québec), one of the pairs of sous vide duck legs, 2 kinds of sausages from d'Artagnan, prosciutto (because no ventrèche), duck fat, and Rancho Gordo Ayocote Blanco Beans. It cooked in the Anova oven for a few hours. The cassoulet will be eaten tomorrow but the liquids in the Dutch oven are about 1" from the top, so very dangerous to carry. However, I could put the lid on the Dutch oven and still get the pot into the Anova oven.

 

Is there any temperature I could set the Anova wherein I could leave the pot in the oven all night?

 

 

TdeV

TdeV

I cooked 3 pairs duck legs sous vide at @Duvel's temp of 155ºF for 30 hours and marked the bag as @rotuts suggested.

 

Today I built a cassoulet using a 3.5 lb can of Moulard Duck Leg confit (4 legs) from Rougié (a US company but prepared by Aurpal Inc in Marieville, Québec), one of the pairs of sous vide duck legs, 2 kinds of sausages from d'Artagnan, prosciutto (because no ventrèche), duck fat, and Rancho Gordo Ayocote Blanco Beans. It cooked in the Anova oven for a few hours. The cassoulet will be eaten tomorrow but the liquids in the Dutch oven are about 1" from the top, so very dangerous to carry. I could put the lid on the Dutch oven and still get the pot into the Anova oven.

 

Is there any temperature I could set the Anova wherein I could leave the pot in the oven all night?

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