On Thu, 19 Sep 2013 12:02:50 -0700 "Greg Fiorentino"
<gf...@dslnorthwest.net> wrote:
> I have been curious about this technique for the last few years, toying
> with the idea of springing for the $400 or so for the early consumer
> grade water oven. I was deterred by the price and also the lack of
> space for such an appliance in my kitchen.
>
> ....
>
> Does any of you do this?
Never heard of it before, so I looked it up:
https://en.wikipedia.org/wiki/Sous-vide
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of
cooking food sealed in airtight plastic bags in a water bath for
longer than normal cooking times -- 72 hours in some cases -- at an
accurately regulated temperature much lower than normally used for
cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats
and higher for vegetables. The intention is to cook the item evenly,
and not to overcook the outside while still keeping the inside at
the same "doneness", keeping the food juicier.
The article continues on, talking about History, Essential features,
Limitations, Modern use, Temperature control, and Safety.
In particular, "Clostridium botulinum bacteria can grow in food in the
absence of oxygen and produce the deadly botulinum toxin, so sous-vide
cooking must be performed under carefully controlled conditions to avoid
botulism poisoning.[12]"
Craig
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