Sous vide cooking

[wynnum1]

Sous vide cooking is the cooking in a water bath at low temperatures .A company is bringing out a device that is put in a pot and controls the temperature linked up to mobile phone or computer.The in pot devices are already being sold but the phone use is new.Breville have a Sous Vide that holds 11 liters of water the components that run a Sous Vide would be useful for mashing .

 

[MartinOC]

All you really need is something to control temperature (STC - $15) & a small pump to recirculate (LBP - $25) in your HLT for sous vide. The same components can be used for mashing.

How much is this new Breville unit????

 

[dicko]

Or you could kill two birds with the one stone so to speak and use a Braumeister.

 

[wynnum1]

The new units will become second hand eventually when the novelty wears off .

 

[NewtownClown]

Sous vide cooking is the cooking in a water bath at low temperatures .

Sous-vide cooking is, more significantly, cooking under vacuum. "Sous-vide" is French for "under vacuum". The first Sous-vide cooking used air rather than water to transfer heat (early 1800's).
As another thread on here discusses, many of us have been cooking sous-vide in temp. regulated mash tuns, HLTs, stc-1000 regulated rice cookers, crockpots etc

 

[barls]

doing this atm in my urn half way through a cooking a piece of silverside.

 

[wynnum1]

whats the lowest temperature that is safe to cook they dropped the hot water systems too low and got legionnaires .

 

[barls]

im cooking at 63 atm but thats 48hrs

 

[dicko]

Here is some good info if anyone is interested.

https://www.cuisinetechnology.com/_pdf/SousVide%20Temperature%20Reference%20Guide.pdf