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1

You have several possibilities to approximate sous vide cooking at home. Manually control a heater in a pot. Absolutely not recommended, needs constant babysitting and is never precise enough. But there are people who try it out as a step in the process of convincing themselves to spend the money. Beer cooler. Inexpensive (especially if you already have ...


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You could probably do it on the cheap, but the temperature precision might suffer in the process: ($0-$3) A container for water that can handle being warmed up a bit. (recycle something or buy a 5 gallon bucket) (~$20) A small submersible garden pump. (I have no idea what temperature they're rated for, but I use one in my greenhouse hydroponics systems, ...


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Yes, according to the common food-handling procedures, having food in the 'danger zone' for some time is bad ... however, you've likely pasteurized your meat, as you only need to hold it at 140°F for 12 minutes to pasteurize pork against its normal pathogens. Mind you, it's more than 12 minutes to get the middle up to 140°F, so it's not simply 'it needs to ...


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Well your in that so called "Danger Zone" for 1-2 hours, but IMO it comes down to whether or not your a germaphobe or not. For me and pretty much everyone I know, that is nothing but for others they may be scheduling a doctors visit as we speak. According to FDA standards and such, you should be mildly concerned. According to real world standards I ...


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Eggs. Easy-peasy way to get started and very hard to under-cook. Just try for a simple custard or soft-boiled egg to start. You can mix-and-match fats/oils and spices in different bags along with different cooking times and temps to see what happens. http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html



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