Sous Vide at Coles
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Cheap!
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When you says only eggs would care about that?
Sorry for the OT but I've had 1 hit and 1 absolute miss with sous vide eggs in my Braumeister and don't know why??
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Hi tipsy
Eggs are probably the only thing that can change in a less than 1 degree temp range. It was the rage a few years ago 63 degree eggs, I tried it a few times but didn't like the white, the yolk was fine. Anyway, and this may sound a bit tossy, I found that 63.7 degrees set that white just that touch more and I preferred it.
I don't know the Braumeister, but what worked and what didn't, there is a fair brains trust on here, so you may just get an answer?
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I gave up on sous vide eggs. Like Waz, I couldn't get the whitecset to my liking. If I did, then the yolk was over cooked.
I think the best thing about sous vide is the ability to reheat without drying the food out. Pulled pork, brisket and chicken come out great when reheated this way. And you don't need to worry about time either. One hour or two, it doesn't matter so that takes the pressure off getting everything ready at once.
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Wow, I've got two anova's, but at that price I'm really tempted to get a third.
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That's a bargain and a half ! Anyine who doesn't own one should grab one of these.
I reheated a half roast chicken in mine last night. I cooked the whole bird in the kamado a week ago, vac sealed half and reheated it by sous vide at 70c for just over an hour last night. Came out great. If you use it for noithing else, it's worth the $50 just as a reheater. Works great on pulled pork and brisket too.
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