6
votes
1answer
83 views

Rendering fat by sous vide

I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
6
votes
1answer
330 views

How does double-bagging sous vide food affect cook time?

Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
3
votes
1answer
575 views

Reheating boiled eggs for scotch eggs

I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins. I then proceeded to place the cold egg into a water bath set at a temperature of ...
3
votes
1answer
600 views

How do I control the temperature of water for an extended period of time?

When making the "perfect" mash, Heston Blumenthal recommends cooking waxy spuds in hot water for half an hour at the temperature of 72 degrees Celsius, exactly. At 75 degrees stuff starts breaking ...