found this great website
http://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging
I saw put a butter knife in the bag to weigh it down. But regarding the sear, i thought you sear first then sous vide?
And grant, you best bet i'm going to make custards in mason jars, maybe pate as well. On that website was a dank recipe for mushroom burgers formed by making a log in saran wrap then sliced and seared. looked great
very familiar w/ those cats
did you see my taco/sushi-roll from Pex's contest? =)
check out, also:
stefan's gourmet blog
sous vide guys
modernistcuisinemadeeasy
eGullet
modernist cuisine
and the user forums for:
sous vide supreme
nomiku
sansaire
anova
polyscience
vacmaster
the best thing about sous vide is the recipe integrity ...
the time's and temp's are fairly consistent from person to person!
I read that ziplocks don't work well in 185F but you need that for the roots and vegetables like squash. Your experience?
ziploc didn't have a vac bag yet when i last did squash, but i'm not very concerned re the toxicity of any food safe plastics in the sous vide ...
i have posted three mp3's of a toxicologist on this subject in my grilling thread ... in fact, i'm not sure if you have participated there, but i stuff a lot of non-bbq/non-spicy cooks in my bbq thread, so you should poke around in there ...
there's a bunch of sous vide cooks (curry) in the pages in the 500`s of the drunken chef thread too, i think ...
http://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging
I saw put a butter knife in the bag to weigh it down. But regarding the sear, i thought you sear first then sous vide?
And grant, you best bet i'm going to make custards in mason jars, maybe pate as well. On that website was a dank recipe for mushroom burgers formed by making a log in saran wrap then sliced and seared. looked great
very familiar w/ those cats
did you see my taco/sushi-roll from Pex's contest? =)
check out, also:
stefan's gourmet blog
sous vide guys
modernistcuisinemadeeasy
eGullet
modernist cuisine
and the user forums for:
sous vide supreme
nomiku
sansaire
anova
polyscience
vacmaster
the best thing about sous vide is the recipe integrity ...
the time's and temp's are fairly consistent from person to person!
I read that ziplocks don't work well in 185F but you need that for the roots and vegetables like squash. Your experience?
ziploc didn't have a vac bag yet when i last did squash, but i'm not very concerned re the toxicity of any food safe plastics in the sous vide ...
i have posted three mp3's of a toxicologist on this subject in my grilling thread ... in fact, i'm not sure if you have participated there, but i stuff a lot of non-bbq/non-spicy cooks in my bbq thread, so you should poke around in there ...
there's a bunch of sous vide cooks (curry) in the pages in the 500`s of the drunken chef thread too, i think ...