Comments on: Sous Vide, Revisited

By: Scott

Scott — Mon, 18 Jan 2010 23:42:35 +0000

I just wanted to post an update, since I still see traffic to my website from the link above.

I’ve recently cooked Beef Tenderloin & Flank Steak sous vide. Both were great!

This guide is great help: http://amath.colorado.edu/~baldwind/sous-vide.html

By: tytso

tytso — Tue, 07 Jul 2009 16:31:27 +0000

I didn’t get a thermal well; I just placed the sensor into the water and it worked for me. Looking at the Ranco manual, it doesn’t say anything about whether or not the sensor is safe to immerse or not, so maybe what I didn’t wasn’t such a hot idea. It looked sealed to me, so it didn’t occur to me that it was something to worry about. Getting a thermal well might be very good idea, though, especially since Ranco implied that it was necessary by making a product for that purpose!

By: Abbe

Abbe — Tue, 07 Jul 2009 14:47:39 +0000

also – did you get the thermal well / stopper accessory or do you do something else to avoid directly immersing the probe in water?

By: tytso

tytso — Tue, 07 Jul 2009 14:45:03 +0000

Hey Abbe, it’s been quite a while since our paths have crossed!

Have fun with sous vide; I’d love to hear how your experiments with it turn out!!

By: Abbe

Abbe — Tue, 07 Jul 2009 13:59:47 +0000

I was just getting the bug to play with sous vide techniques and found the Ranco temp controller in my search for a solution. (I’m extra tempted because we also have an electric smoker that could be more fun this way!) Then I looked for reviews and found yours, and then realized I knew the reviewer.

By: Pit

Pit — Mon, 08 Jun 2009 21:08:25 +0000

wow – all these information are really helpful for me – as a hopefully soon – a beginner in the sous-vide sector. at the moment i’m only using a vacuum-machine of lava and now i’m learning more and more about this technique.

By: Nick Case

Nick Case — Wed, 04 Mar 2009 12:23:19 +0000

� How toxic is it? A little over a pound of botulin is enough to kill every human on Earth.� That�s some pretty toxic stuff!!

By: Scott

Scott — Wed, 23 Apr 2008 18:56:18 +0000

Monday was my first time using the controller and it worked, but I learned I need to use more seasoning. If you want to read about my whole experience it’s here: http://web.mac.com/scottinhawaii/sybarite/Blog/Entries/2008/4/22_Sous_Vide_at_home._It_can_be_done..html

Thanks Ted! The roast beef is next.

By: Scott

Scott — Tue, 15 Apr 2008 20:01:57 +0000

I KNEW there had to be a way to do this. Thanks! I just ordered the temperature controller. Can’t wait to try it.

By: Mike

Mike — Mon, 07 Apr 2008 16:50:57 +0000

I use the technique, but keep the food at temperature for up to 18 hours. Because it can’t overcook, it makes little difference if it is cooked 3 hours or 18. I would like to thank Ted for providing the time / temp chart.