A quick little update on the sous-vide project. The 65 degree Celsius egg was a success, but it didn’t look that appetizing. So I vacuum sealed a duck breast, and cooked it for 80 minutes at 62 degrees Celsius. Then I browned (maillard reaction) the meat with a blowtorch.
This is a project I’m working on quite some time. An affordable sous-vide cooking rig. For those who are new to the whole the sous-vide cooking experience, read this site (very interesting and useful site!).
I was inspired by several people that made a sous-vide bath with a rise cooker and a thermostat. So as a [...]