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  1. #41
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    Default Re: Sous vide cooking

    Quote Originally Posted by Paul Dold View Post
    Anyone using it for chicken
    or chicken breasts?
    Fantastic for that. Very juicy.

    Ive used this recipe among others:

    https://www.seriouseats.com/2015/07/...en-breast.html

    personally id not use it for dark meat - just because I think that’s much better on the braii
    Last edited by heyyahhey; 2019/08/17 at 10:01 AM.

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  3. #42
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    Default Re: Sous vide cooking

    Whole chicken cooked perfectly right through. Never dry. Then you just finish it off under the grill or on the fire.
    Dark meat you still braai to get the smoke and braai flavors but you sous vide it first to ensure the tenderness and juiciness.
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  4. #43
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    Default Re: Sous vide cooking

    Quote Originally Posted by heyyahhey View Post
    Fantastic for that. Very juicy.

    Ive used this recipe among others:

    https://www.seriouseats.com/2015/07/...en-breast.html

    personally id not use it for dark meat - just because I think thatís much better on the braii
    Very interesting link. Thank you.
    Cheers

    ZS5KAD
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    The frogs are starting to notice that the water is getting warm but it is already too hot to do anything about it.....

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  6. #44
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    Default Re: Sous vide cooking

    When you tried the dishwasher top or bottom rack

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  8. #45

    Default Re: Sous vide cooking

    Quote Originally Posted by Dudleytheplumber View Post
    When you tried the dishwasher top or bottom rack
    Would be keen to see you pull this off today. Shouldnít be too difficult.

    Iíd just place it in the dishwasher in a place where it doesnít get direct water pressure.

  9. #46
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    Default Re: Sous vide cooking

    Any place where one could purchase off the shelf?

    Out here in the sticks a courier service is always a challenge, and I don't trust the Postal service .

    Will be in Joburg next month and I'd really like to get kitted out!

  10. #47
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    Default Re: Sous vide cooking

    Quote Originally Posted by Bacon View Post
    Any place where one could purchase off the shelf?

    Out here in the sticks a courier service is always a challenge, and I don't trust the Postal service .

    Will be in Joburg next month and I'd really like to get kitted out!
    They sell them on takealot. We live in JNB - if you want to order for delivery to my place you can pick it up when you are in town.. PM if you want.

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  12. #48
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    Default Re: Sous vide cooking

    Quote Originally Posted by heyyahhey View Post
    They sell them on takealot. We live in JNB - if you want to order for delivery to my place you can pick it up when you are in town.. PM if you want.
    Takelot also does pickups from central points across jhb. Big one at new road on N1
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  13. #49
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    Default Re: Sous vide cooking

    What about a hot air M/W with a bowl of water and zip lock bags. ?
    Cheers

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    The frogs are starting to notice that the water is getting warm but it is already too hot to do anything about it.....

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  15. #50
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    Default Re: Sous vide cooking

    Quote Originally Posted by zeek View Post
    Takelot also does pickups from central points across jhb. Big one at new road on N1
    lol - I didnít even think of that... !

  16. #51

    Default Sous vide cooking

    Quote Originally Posted by Fluffy View Post
    What about a hot air M/W with a bowl of water and zip lock bags. ?
    I would think that it would be more difficult to sustain a controlled temperature of about 60 degrees c over a period of about 2 hours in any kind of microwave oven.

    A steak with a grey inside isnít appealing to any steak lover.
    Last edited by Therackermann; 2019/08/18 at 08:28 PM. Reason: Spelling

  17. #52
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    Default Re: Sous vide cooking

    We used the dishwasher yesterday to "cook" 2 steaks and it worked beautifully

    2 flintstone steaks as they called shrink wrapped from the store. Took all the paper and labels off and layed them on top shelf
    Normal wash cycle on 60 deg, took just over an hour

    Then onto braai for about 5 minutes aside and took it off, medium rare perfect and so soft.
    Will do that again next Sunday
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    Riku
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  19. #53
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    Default Re: Sous vide cooking

    Quote Originally Posted by zeek View Post
    We used the dishwasher yesterday to "cook" 2 steaks and it worked beautifully

    2 flintstone steaks as they called shrink wrapped from the store. Took all the paper and labels off and layed them on top shelf
    Normal wash cycle on 60 deg, took just over an hour

    Then onto braai for about 5 minutes aside and took it off, medium rare perfect and so soft.
    Will do that again next Sunday
    i wonít try my sous vide brisket recipe that way - 50 hours is a long time for the dishwasher :-)

  20. #54
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    Default Re: Sous vide cooking

    Quote Originally Posted by heyyahhey View Post
    i wonít try my sous vide brisket recipe that way - 50 hours is a long time for the dishwasher :-)
    Yes that will require many many dishes lots of energy and water
    Riku
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  21. #55
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    Default Re: Sous vide cooking

    Quote Originally Posted by Therackermann View Post
    I would think that it would be more difficult to sustain a controlled temperature of about 60 degrees c over a period of about 2 hours in any kind of microwave oven.

    A steak with a grey inside isnít appealing to any steak lover.
    You donít have the M/W on M/W. Hot air only. It very accurately thermostatically controlled.

    Donít forget the water has thermal inertia to smooth out any temperature blips and dips.
    Cheers

    ZS5KAD
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    A V6 and an inline 4

    The frogs are starting to notice that the water is getting warm but it is already too hot to do anything about it.....

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  23. #56
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    Default Re: Sous vide cooking

    Quote Originally Posted by Fluffy View Post
    You donít have the M/W on M/W. Hot air only. It very accurately thermostatically controlled.

    Donít forget the water has thermal inertia to smooth out any temperature blips and dips.
    I suppose a hot air fryer will be able to do it as well, then?
    Fill the bowl with water, set it to 60 deg and the timer to 60 min?
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  24. #57
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    Default Re: Sous vide cooking

    Quote Originally Posted by zeek View Post
    We used the dishwasher yesterday to "cook" 2 steaks and it worked beautifully

    2 flintstone steaks as they called shrink wrapped from the store. Took all the paper and labels off and layed them on top shelf
    Normal wash cycle on 60 deg, took just over an hour

    Then onto braai for about 5 minutes aside and took it off, medium rare perfect and so soft.
    Will do that again next Sunday
    Only problem I see is that the 60įc will give a medium steak. 54įc is a perfect medium rare. Come borrow my sous vide then you make a 4 hour 54deg steak.
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  26. #58

    Default Re: Sous vide cooking

    Check this out for an expert opinion

    https://www.youtube.com/channel/UCpF...PKLolFR3gWhrMw

  27. #59
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    Default Re: Sous vide cooking

    Maybe a bit unsophysticated for some but I bought a Rough Toti plastic crate at Builders and install a geyser element permanently inside, calibrated it on 55deg (donít trust the termostatís indications) and there we go... fill it with water when needed and voila, works perfectly
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  29. #60
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    Default Re: Sous vide cooking

    Quote Originally Posted by Willem Grobler View Post
    Maybe a bit unsophysticated for some but I bought a Rough Toti plastic crate at Builders and install a geyser element permanently inside, calibrated it on 55deg (donít trust the termostatís indications) and there we go... fill it with water when needed and voila, works perfectly
    That is good for most meat products. You will need accuracy when doing eggs for example. With eggs the temperature range from raw to hard is only 10 degrees and 0.2 degrees difference makes a difference in the texture of the egg. A professional cooker should be PID controlled with 0.1 deg accuracy.
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