Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
@Anna N, I never use Sous Vide as a way of cooking a whole meal. This is a very interesting idea!
For me I usually Sous Vide the meat portion (between 132F and 165F, depending on cut). Douglas Baldwin says dried beans, for example, should be done at 185F, though my recent experience would suggest 202F for 10+ hours. (Fresh dried beans, bought last summer from the Farmers' Market).
How many Sous Vide devices do you have?
@Anna N, I never use Sous Vide as a way of cooking a whole meal. This is a very interesting idea!
For me I usually Sous Vide the meat portion. Douglas Baldwin says dried beans, for example, should be done at 185F, though my recent experience would suggest 202F for 10+ hours. (Fresh dried beans, bought last summer from the Farmers' Market).
How many Sous Vide devices do you have?
