I've posted about this on a few different threads, so first, sorry about reposting some of this information. I wanted to document my experiments with sous vide cooking sans equipment.
I happened across this blog post followed the technique yesterday to sous vide some eggs. http://foodwishes.blogspot.com/2011/...best-duck.html
I'll take some pics of how I set it up today when I try something else for dinner, but basically took a Le Creuset pot, filled it with hot water, threw in a silicon pad in the bottom for extra insulation, hung a digital probe thermometer in the water. The water out of the tap was like 138F, and I needed to get to 148F, so I put it on about 3 on the stove top to get it to temp. Once there, I dropped the heat down to low. Adding the eggs dropped the temp a little, so I adjusted it over the next 15 minutes or so to find a balance, and then let the eggs cook for about an hour at 148F. Dropped them in a tepid water bath for 10 minutes, then peel and washed away the whites, and got these pictures below:
Just yolk with white cleaned off:
Cut open:
Bread crumbed & pan fried:
Tonight, I'm making the sous vide duck breast in the blog post, and will document the process. We'll see if I can recreate the delicious texture!
I happened across this blog post followed the technique yesterday to sous vide some eggs. http://foodwishes.blogspot.com/2011/...best-duck.html
I'll take some pics of how I set it up today when I try something else for dinner, but basically took a Le Creuset pot, filled it with hot water, threw in a silicon pad in the bottom for extra insulation, hung a digital probe thermometer in the water. The water out of the tap was like 138F, and I needed to get to 148F, so I put it on about 3 on the stove top to get it to temp. Once there, I dropped the heat down to low. Adding the eggs dropped the temp a little, so I adjusted it over the next 15 minutes or so to find a balance, and then let the eggs cook for about an hour at 148F. Dropped them in a tepid water bath for 10 minutes, then peel and washed away the whites, and got these pictures below:
Just yolk with white cleaned off:
Cut open:
Bread crumbed & pan fried:
Tonight, I'm making the sous vide duck breast in the blog post, and will document the process. We'll see if I can recreate the delicious texture!
Sous chef Frank: 
Flickr is acting weird, so if the 2 pictures don't show, just refresh.
