Things
you need for sous vide cooking:
beef, chicken, fish, vegetables etc
vacuum sealed bag, zip-loc bag etc
rice cooker or slow cooker
and of course the
Sous Vide At Home Temperature Controller
It's all about the temperature
The key to perfect sous vide cooking is the exacting temperature
control required. By using the Sous Vide At Home controller you will be able to maintain the temperature required by your
recipe.
As an example a fillet of salmon must be cooked at 52C for medium-medium rare salmon.
While a medium sirloin will require a bath temperature of 60 C and pork ribs will require 80C. The key to the perfect outcome
is to maintain the water bath temperature within a small range for the required time. The Sous Vide At Home temperature controller
can do this for you.
The steps to home Sous Vide cooking are simple
- Select the very freshest ingredients you can
- Depending on type of meat, potentially brine and or marinade
- Place
dry indredients into plastic bag- vacuum sealed or zip loc
- Place bags into water bath at required temperature
- Remove
bags at approparite time
- Sear on hot griddle or with blow torch if required
- Serve
We will be adding recipes to the web site in the future. In the mean time please have a look at the links we provided, there
are substantial number of recipese listed in the various resources.
