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

Modernist

By FrogPrincesse
February 1, 2017 in Cooking

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/

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TdeV

Posted December 23, 2025

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. ☹️