Questions about food safety and technique for cooking sous vide.

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14
votes
1answer
315 views

What parasites are problematic in sous vide?

Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be taken into account in sous vide ...
0
votes
1answer
26 views

Presto multi cooker sous vide- clarification?

I read your post about using the Presto multi cooker as a secondary sous vide machine in this post: http://lifehacker.com/5984614/how-to-sous-vide-without-a-sous-vide-machine I'm interested in doing ...
-3
votes
1answer
162 views

How does sous vide compare to other cooking methods?

I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on ...
0
votes
0answers
338 views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...