Sous Vide cooking

Discussion in 'Food & Cooking' started by satimis, Nov 25, 2014.

  1. satimis

    satimis

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    Hi all,

    I have been cooking beef steak and salmon with sous-vide for about 2 years.  The meat quality is excellent.  I don't have the equipment but using my home-made device instead;

    Creating vacuum - using water displacement method
    Cooking - in water pan heated on magnetic oven and monitored with a thermometer for baking

    Since the cooking time is about 13~18 min I just switch on/off the oven to maintain the temp.  It works for me here.

    Now coming to sous-vide lamb chop/rib I made a searching on Internet and found the cooking time is ONE hour.  Then I need to purchase a sous-vide equipment.  Otherwise I have to standing for ONE hour in front of the magnetic oven watching the thermometer.

    Could you please shed me some light whether my searching result is incorrect?  Thanks

    Regards
    satimis
     
  2. ordo

    ordo

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    An immersion circulator? More info here.
     
  3. ordo

    ordo

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    And here some comparisons with water baths (water ovens):