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  1. #161
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    Default Re: Sous vide cooking

    Quote Originally Posted by heyyahhey View Post
    not in 20 minutes. Ive been sous viding for years.

    there are significant benefits to it other than for mass catering events.
    As I understand it @Sandjan's post says that if you have to get that many steaks ready in 20 minutes, then you sous vide them to the preferred level before the time. And then finish them off on the grill in 20 minutes.....
    Last edited by mbayshark; 2019/10/19 at 04:16 PM.

  2. #162
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    Default Re: Sous vide cooking

    Some misunderstandings.
    You sous vide before the time. Even a day or 2 before. Then warm up to temp below the sous vide cooking temp and sear. The time in the sous vide is not 20 minutes.
    Choose life

  3. #163
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    Default Re: Sous vide cooking

    Quote Originally Posted by Coenoes View Post
    Some misunderstandings.
    You sous vide before the time. Even a day or 2 before. Then warm up to temp below the sous vide cooking temp and sear. The time in the sous vide is not 20 minutes.
    as I said - my misunderstanding. We do that all the time, particularly for the bush... But the other poster, commenting that there is no reason to sous vide in small quantities, is missing out.
    Last edited by heyyahhey; 2019/10/19 at 05:14 PM.

  4. #164
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    Default Re: Sous vide cooking

    I don't know why more people don't do this. I cooked a $2.50 sirloin steak and it was as good as any steak from a fine restaurant.

    For the uninitiated, you place your uncooked food in a plastic bag, remove the air using either a vacuum or by dipping the bag in water, seal the bag, and then submerge the bag in water held at a very specific temperature for an hour or more. The result: your food is cooked to the same doneness at the centre as it is at the edges.

    I don't have a proper sous vide machine so I used a slow cooker and a candy thermometer. First I calibrated the candy thermometer by inserting it in boiling water and found it was about 20 off. I filled the slow cooker with water and turned it on high until it reached 140F. Then I turned it to low and dropped my seasoned and bagged steaks in.

    Fortunately my slow cooker has a hole in the lid, I guess for venting. So I inserted my thermometer there so I could keep an eye on the temperature. I thought I'd have to hover over it but the temperature changed so slowly I only needed to turn it on or off every 20 minutes or so.

    After an hour I double checked the temperature of the steak with a meat thermometer, then seared the steak on the stove in butter for 30 seconds on each side.

    It was divine.
    Last edited by virtual_traveler; 2019/11/26 at 09:47 AM.

  5. #165
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    Default Re: Sous vide cooking

    Lamb shanks, olive oil, salt,pepper, rosemary. In the sous vide for 24 hours at 68 deg. Will be for lunch tomorrow. Results will be posted later.Click image for larger version. 

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  7. #166
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    Default Re: Sous vide cooking

    Lyk heerlik

  8. #167
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    Default Re: Sous vide cooking

    Why not post on the "It are time thread" ?
    Reason ?
    Many more participants and some amazing ideas, recipes and methods.
    Look back through earlier posts.

    This is a very old thread that you have revived - nothing wrong with that at all - just suggesting.
    Peter Hutchison
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  9. #168
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    Default Re: Sous vide cooking

    Quote Originally Posted by Coenoes View Post
    Lamb shanks, olive oil, salt,pepper, rosemary. In the sous vide for 24 hours at 68 deg. Will be for lunch tomorrow. Results will be posted later.Click image for larger version. 

Name:	20210626_113123.jpg 
Views:	103 
Size:	128.7 KB 
ID:	620554
    Lyk heerlik!

  10. #169
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    Default Re: Sous vide cooking

    Canoes that is amazing,
    Please post on It are Time
    As well

  11. #170
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    Default Re: Sous vide cooking

    I made up my own soux vide controller, cost me about R200

    I bought a digital temperature controller (https://www.communica.co.za/products...contr-10a-220v) and mounted onto a 15A plug box.

    I use it to control my slow cooker, the temperature probe lies in the water and the controller switches the power on and off in order to control the temperature to a setpoint.

    Works amazingly well. Have cooked T-bones for 2 hrs at 53degC to short ribs for 48hrs.
    Attached Images Attached Images  
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  13. #171
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    Default Re: Sous vide cooking

    What power rating for the stick thing.

    1000W? 1200W? or can one go as lo as 750W?

    Will the higher power ones just heat up faster?
    Kobus

  14. #172
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    Default Re: Sous vide cooking

    Quote Originally Posted by KobusDJ View Post
    What power rating for the stick thing.

    1000W? 1200W? or can one go as lo as 750W?

    Will the higher power ones just heat up faster?
    I think you draw a max of 10A though the controller, which equates to about 2.2kW

    You don't need much power though, I start off by adding hot water to the bath so it's roughly at the desired temperature. All the controller does is then maintain this
    Bruce

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  15. #173
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    Default Re: Sous vide cooking

    Quote Originally Posted by out of africa View Post
    I think you draw a max of 10A though the controller, which equates to about 2.2kW

    You don't need much power though, I start off by adding hot water to the bath so it's roughly at the desired temperature. All the controller does is then maintain this
    I was actually talking about the dedicated Immersion Thermal Circulator Stick. I see they come in different power versions.

    But come to think of what you do. I have an urn with a home built temp regulator that I use for something else . I just need to put a grid about 100mm above the element (I don't want the bag to touch the element). Thermocouple should go in the water at food/bag level. It should work.

    .
    Last edited by KobusDJ; 2021/07/31 at 10:16 AM.
    Kobus

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  17. #174
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    Default Re: Sous vide cooking

    ...
    Last edited by out of africa; 2021/07/31 at 10:20 AM.
    Bruce

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  18. #175
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    Default Re: Sous vide cooking

    Did a quick conversion to my cooking vessel.

    It can now do sous vide.

    Starting with a rump steak.
    Kobus

  19. #176
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    Default Re: Sous vide cooking

    Quote Originally Posted by KobusDJ View Post
    What power rating for the stick thing.

    1000W? 1200W? or can one go as lo as 750W?

    Will the higher power ones just heat up faster?
    It depends on the vessel you are using it in. If you have a large uninsulated vessel the heat loss can be too much for the element to maintain the desired temperature.
    In my professional Komet Julia sous vide cooker is 1000W for the 14L capacity. It is properly insulated and the elements are on maybe 5% of the time just to maintain the temperature.
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  21. #177
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    Default Re: Sous vide cooking

    Quote Originally Posted by out of africa View Post
    I made up my own soux vide controller, cost me about R200

    I bought a digital temperature controller (https://www.communica.co.za/products...contr-10a-220v) and mounted onto a 15A plug box.

    I use it to control my slow cooker, the temperature probe lies in the water and the controller switches the power on and off in order to control the temperature to a setpoint.

    Works amazingly well. Have cooked T-bones for 2 hrs at 53degC to short ribs for 48hrs.
    Thank you for sharing.
    I bought the same thermostat at Micro Robotics Centurion : +- R80. (Communica out of stock).
    I copied your slowcooker plan. It works very well.
    "Cooked" a big gammon in it 72 16hours.
    The BEST gammon ever!
    I covered the slowcooker with a wonderbag and the thermostat switched on very seldom.

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  23. #178
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    Default Re: Sous vide cooking

    May I add something. Its important to circulate the water. Especially over long periods. For an hour or two a cooler box thermometer a kettle or element will suffice. I started this way and bought a machine later.

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