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rotuts

rotuts

Oooooooo!

 

just like that

 

ATK S19 Ep 08 :

 

SouVide 

 

Eggs /steak / circulators.

 

as much as it galls me 

 

they did a decent job.   it will probably drive me to drink   

 

the steak was 1.5 to 3 hours  @ 130   ( expensive rib-eye steaks w caps  )   then pan sear, make  a deglazed sauce

 

they use the displacement method . and they added 1/4 cup of vegetable oil to help displace air.

 

for poached eggs , cold from the refrigerator  :  167 x 12 minutes  , ice bath for one minute , the crack onto toast.

 

aside from the oil , they did a decent job.

 

they might have used the straw in the corner method for the last bit or air , saving a bit of mess.

 

and then used the jus from the steak for their final deglaze rather than chicken stock.

 

they preferred the Sansaire circulator , based on a quicker beet the water up , and an accuracy of 0.2F

 

they did fairly note that it required a program on a mobile device , and if you didn't want that feature , the Anova WiFi was the

 

way to go.   in their book , the downgraded the Anova as they said it had a 2 degree accuracy , and 

 

that was too much for eggs.  they did not mention this on the show.  My Anova's are perfectly accurate for eggs

 

at what ever temp I set them for.

 

anyway , a decent introduction for those who knew nothing about SV

 

parched I am.

rotuts

rotuts

Oooooooo!

 

just like that

 

ATK S19 Ep 08 :

 

SouVide 

 

Eggs /steak / circulators.

 

as much as it galls me 

 

they did a decent job.   it will probably drive me to drink   

 

the steak was 1.5 to 3 hours  @ 130   ( expensive rib-eye steaks w caps  )   then pan sear, make  a deglazed sauce

 

they use the displacement method . and they added 1/4 cup of vegetable oil to help displace air.

 

for poached eggs , cold from the refrigerator  :  167 x 12 minutes  , ice bath for one minute , the crack onto toast.

 

aside from the oil , they did a decent job.

 

they might have used the straw in the corner method for the last bit or air , saving a bit of mess.

 

and then used the jus from the steak for their final deglaze rather than chicken stock.

 

anyway , a decent introduction for those who knew nothing about SV

 

parched I am.

rotuts

rotuts

Oooooooo!

 

just like that

 

ATK S19 Ep 08 :

 

SouVide 

 

Eggs /steak / circulators.

 

as much as it galls me 

 

they did a decent job.   it will probably drive me to drink   

 

the steak was 1.5 to 3 hours  @ 130   ( expensive rib-eye steaks w caps  )   then pan sear, make  a deglazed sauce

 

they use the displacement method . and they added 1/4 cup of vegetable oil to help displace air.

 

for poached eggs , cold from the refrigerator  :  167 x 12 minutes  , ice bath for one minute , the crack onto toast.

 

aside from the oil , they did a decent job.

 

they might have used the straw in the corner method for the last bit or air , saving a bit of mess.

 

anyway , a decent introduction for those who knew nothing about SV

 

parched I am.

rotuts

rotuts

Oooooooo!

 

just like that

 

ATK S19 Ep 08 :

 

SouVide 

 

Eggs /steak / circulators.

 

as much as it galls me 

 

they did a decent job.   it will probably drive me to drink   

 

the steak was 1.5 to 3 hours  @ 130   ( expensive rib steaks )   then pan sear w a deglazed sauce

 

they use the displacement method . and they added 1/4 cup of vegetable oil to help displace air.

 

for poached eggs , cold from the refrigerator  :  167 x 12 minutes  , ice bath for one minute , the crack onto toast.

 

aside from the oil , they did a decent job.

 

they might have use the straw in the corner for the last bit or air , saving a bit of mess.

 

anyway , a decent introduction for those who knew nothing about SV

 

parched I am.

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