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Path: news.eternal-september.org!eternal-september.org!feeder3.eternal-september.org!news.quux.org!news.nk.ca!rocksolid2!i2pn2.org!.POSTED!not-for-mail From: dsi100@yahoo.com (dsi1) Newsgroups: rec.food.cooking Subject: Re: =?UTF-8?B?8J+OtiBHZXQgaW4gVGhhdCBLaXRjaGVuIGFuZCBSYXR0bGUgVGhvc2Ug?= =?UTF-8?B?UG90IGFuZCBQYW5zIPCfjrYgMi8xOS8yMDI1?= Date: Tue, 25 Feb 2025 02:47:45 +0000 Organization: Rocksolid Light Message-ID: <f822531c84d40cbb39686be1223ab48d@www.novabbs.org> References: <177f6c2c8490e0fedfa65ad0e06a4663@www.novabbs.com> <m1n5kcFdv2fU1@mid.individual.net> <fPttP.442006$EG%6.95384@fx09.iad> <vp5t9e$2fap7$2@dont-email.me> <YSutP.313123$21T3.47699@fx18.iad> <vpf9ko$hc94$1@dont-email.me> <tlGuP.1563663$be92.544895@fx16.iad> MIME-Version: 1.0 Content-Type: text/plain; charset=utf-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Info: i2pn2.org; logging-data="1652367"; mail-complaints-to="usenet@i2pn2.org"; posting-account="fvfMHpfyYaD/vlBz5lqYkjt6mNUTPbft/wBbWy6Ff1w"; User-Agent: Rocksolid Light X-Spam-Checker-Version: SpamAssassin 4.0.0 X-Rslight-Posting-User: 3a41f635759bc15db100ab3d5cacd588ab964edd X-Rslight-Site: $2y$10$o8.3.AJhmsL10MArOd3oz.mgsa1pUX6Hk..H5WjlBtDUXVi3WnHZq On Sun, 23 Feb 2025 14:34:00 +0000, Dave Smith wrote: > On 2025-02-23 8:59 a.m., Jill McQuown wrote: >> On 2/19/2025 7:41 PM, Dave Smith wrote: >>> A sous vide leg sounds interesting. We tend to have a hard time >>> getting then right. They are often either over cooked or under cooked. >>> If it is under cooked we work on the outer pieces that are more done >>> and than use the under cooked part to make curry and figure it will be >>> cooked through in the braising liquid. If it is overcooked we keep >>> the outside stuff and aim for the less cooked inside meat. The over >>> cooked stuff will be tenderized with the low and slow braising. It >>> would be nice to get it right the first time. >> >> >> Just for grins I looked up sous vide circulators and found this list of >> ones reviewed by Food & Wine: >> >> https://www.foodandwine.com/best-sous-vide-7099375 >> >> Apparently these devices not only circulate the water but also maintain >> a very specific temperature so things are not over or under cooked. >> >> > I gather they are like glorified aquarium heaters. I don't know how > precisely they control the heat. I don't see a couple degrees one way or > another being a problem. The product will only heat to the temperature > of the water. I've got one of those immersion sous vide gizmos. It was around 40 bucks and it works fine. It sets the temperature of the water in .2 degree increments and there's no way for me to measure temperature to that degree. I wouldn't put too much stock in food reviews on web sites - mostly they're advertising. Well, that's what it looks like to me. I had a sous vide steak at a restaurant today. It was pretty tough but that's what 25 bucks will get you these days. I think the cook could have made that pale meat more attractive by searing it with a hotter pan. You can tell a sous vide steak by the lack of a color gradient inside. https://photos.app.goo.gl/XXkURKrRn33hGG597 https://www.amazon.com/Wancle-Waterproof-Temperature-Interface-Ultra-Quiet/dp/B01M26G9YP