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moscafj
moscafj
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One more factor is that Sous Vide Circulators are limited to temperatures BELOW 220℉212℉, which is the boiling point of water. They are designed for slow heating to a particular internal temperature of the product you are cooking, not speeding the process. This provides for fully pasteurization, while maintaining tenderness and juiciness...especially for meats.

One more factor is that Sous Vide Circulators are limited to temperatures BELOW 220℉ which is the boiling point of water. They are designed for slow heating to a particular internal temperature of the product you are cooking, not speeding the process. This provides for fully pasteurization, while maintaining tenderness and juiciness...especially for meats.

One more factor is that Sous Vide Circulators are limited to temperatures BELOW 212℉, which is the boiling point of water. They are designed for slow heating to a particular internal temperature of the product you are cooking, not speeding the process. This provides for fully pasteurization, while maintaining tenderness and juiciness...especially for meats.

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SittingElf
SittingElf
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One more factor is that Sous Vide Circulators are limited to temperatures BELOW 220℉ which is the boiling point of water. They are designed for slow heating to a particular internal temperature of the product you are cooking, not speeding the process. This provides for fully pasteurization, while maintaining tenderness and juiciness...especially for meats.