5
votes
2answers
947 views

Does shape affect pasteurization time when cooking sous vide?

Looking at Douglas Baldwin's charts for time to heat a piece of meat sous vide (table 2.2), a cylinder with diameter X heats through much faster than a slab with thickness X. This makes sense to me. ...
11
votes
1answer
4k views

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134F for 2-4 hours, but I have 2 problems: some of the eggs crack and most of ...