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What Are You Cooking Sous Vide Today? (Part 3)

FrogPrincesse

By FrogPrincesse
in Cooking

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TdeV

TdeV

Posted
Posted
16 hours ago, blue_dolphin said:

You really can’t beat an immersion circulator for that cold water bath. I routinely use my Anova to thaw all sorts of stuff.  I set it to 40 - 45°F and add ice to the bath if the water is warm.  You can choose a warmer temp to move things along more quickly if you’re planning to cook right away but I like to keep things cool until I’m ready to start cooking. 

 

Frustratingly, the minimum temperature for Joule Sous Vide (ChefSteps) is 68ºF / 20 ºC. ☹️

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FeChef

FeChef

Posted
Posted
5 hours ago, TdeV said:

 

Frustratingly, the minimum temperature for Joule Sous Vide (ChefSteps) is 68ºF / 20 ºC. ☹️

I have been using sous vide for almost 20 years. I don't understand how or why you would need to cook below 68F. I would argue that is chill, not cook. I think you are using the wrong device for the food in question.

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FeChef

FeChef

Posted
Posted
56 minutes ago, FeChef said:

I have been using sous vide for almost 20 years. I don't understand how or why you would need to cook below 68F. I would argue that is chill, not cook. I think you are using the wrong device for the food in question.

Had to check out where this originated. Hair color checks out.

 

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