Questions about food safety and technique for cooking sous vide.

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-3
votes
1answer
167 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 ...
4
votes
0answers
50 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?
0
votes
0answers
541 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 ...