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.
