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Make Your Own Sous-Vide for 70 bucks

post #1 of 3
10/17/10 at 2:29am
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http://www.dvorak.org/blog/2010/10/1...-on-the-cheap/

oh la la.
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post #2 of 3
10/17/10 at 9:42pm
I wouldn't trust anyone shy of a skilled and trained professional chef to make sous-vide. The method is highly susceptible to food poisoning if not done properly.
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post #3 of 3
10/17/10 at 11:20pm
Have you ever used the technique yourself? I saw a demonstration of sous vide today at Williams Sonoma. They cooked a brisket in it for 48 hours and it came out pretty much perfect. They did, however, stress the importance of not vacuum sealing meat that is still hot prior to submersion, since that would create the perfect environment for bacteria to thrive. Other than that it seems pretty straight forward to me.
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