Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
Turbot, sous vide.
Cool video! I clicked over to the Vimeo page and see a whole series. This is totally new to me despite being filmed 2 years ago.
Hey, Humm uses the same IC I have!
He basically says the same thing Matt and Kyle do about the advantage of sous vide for textures, and emphasizes proper seasoning. The sous vide endive with orange, ginger and saffron seems like it would taste really great.
That is great, I have done it. Very nice.
I, for one, would suggest sous vide to you because it would expand your horizons. If you get one, I'd be happy to forward any notes I have on times, temps etc.
Oh I should probably put this out there. I have a PID system with thermistor that is meant for SV cooking. You hook it up to a large rice cooker and it regulates the temps. I don't have a use for it since I have an IC now but if anyone wants to buy it, I'll give you a good price. Also, if you have a high posting and have been a member for a while and want to just try it out to see what SV is all about, I would be willing to lend it to you for free, if you pay shipping both ways.
I think I'm going to look into starting within the next few weeks. You are probably using an immersion circulator as opposed to a machine? Do you have any recommendations on which setup is best to start with?
I actually have both though I only bought the circulator. I suppose I prefer it because it is more adaptable.
Okay, cool. I'll PM you my mailing address.
matt, please post that address here so we can gang up and quail egg his house
I don't need a mailing address, mm. I can post a spreadsheet here, I think.
Only if you sous vide those quail eggs at 65 °C first!
I know. I was only joking that you would be so kind to mail me your spare sous vide machine.
I'm guessing kwilk is about 1500 miles ahead of you in line.
It's alright. Santa Claus is coming to town soon.
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