Other Cooking Equipment > SOUS VIDE COOKING

SOUS VIDE REFERENCES/WEBSITES

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muebe:
I highly suggest that anyone who is interested in Sous Vide cooking read the Douglas Baldwin free web  guide http://www.douglasbaldwin.com/sous-vide.html Before I even bought my controller I thoroughly read that guide so I had an understanding of how this cooking method works and what it can do.

I am still learning this cooking method myself. Most of it is just trial and error. Luckily there are many resources available and people who have made the mistakes and figured out the correct methods.

I will be happy to answer any questions or we can try to find the answers together.

Las Vegan Cajun:
Thanks for the info.  ;)

I'll start off with a recommendation I tried this morning for breakfast.  I reheated the medium rare standing rib roast I did yesterday in the SV at the temp I originally SV'ed it at.  The results were great, the meat stayed the same consistent medium rare as it was on the original SV cook. 

catinatree:
Here's a site with recipes I've used for the cured/corned beef brisket, pork belly, and the fabulous malted milk ice cream !
Check out "Sous Vide Equipment" / "What SV setups people use" my set up is titled "Poly Science Professional in a stock pot"

http://www.cookingsousvide.com

drholly:
Thanks for the links and suggestions!

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