New answers tagged sous-vide
On eggs, in particular, that kind of research has been done relatively recently, which ChefSteps converted into a calculator. I'm sure this type of research has been done in service of frozen food production and other processed food as well, though perhaps not with the kind of output that's necessarily useful to a home cook.
I found this question particularly challenging to provide a complete and concrete answer to your question. Although through strenuous research I was finally able to locate a text book that describes all sorts of new-age food processes and systems used in measuring such methods such as 'roasting profiles' which is also included in this text book, although ...
Whole salmon simply isn't a great candidate for low temp cooking in a water bath. While you can achieve excellent results with portioned salmon, cooked at 50C for well under an hour, this timing is impossible for a whole fish. It would be necessary to cook much longer. The problem is you would probably have to cook the whole fish for a couple of hours. ...
If you want to keep the texture of slow-cooked food at 50°C, then depending on your religion and AA status, you might add 1 glass of white wine per Kg of salmon. Disadvantage: the alcohol will not evaporate at all! Advantage: The alcohol will not evaporate at all and give additional flavour to the salmon! Personally, I use 25% fresh dill (leaves only) and ...
I found this video searching the web for sous vide videos. I found this video that reminded me of a question I posted on cooking.stackexchange on how to make a Sous Vide style cooking vessel. This is the YouTube video link explaining how.
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