Quote:
Originally Posted by bennelson
...Recently, I started playing around with "Sous-Vide"...
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Nicely executed project.
I tried the same thing a while back. I didn't get any further than cooking an egg. I was intrigued by the "6X degree C egg" concept, and the effects of precision temperature control on the various egg proteins.
From your explanation, I couldn't tell if you are using an on-off temperature controller with adjustable on-points and off-points, or if you went all in for a PID controller?
The PID controller seems to be "the bomb" where Sous-Vide cooking is concerned, because PID can hold much tighter temperature levels (.1 degree C) and don't feature those nasty temperature swings that an off-on controller would have.
Also, it seems that in the geek-cooking world, Sous-Vide cookers don't rely on natural convection of the water, but instead they feature some kind of mechanical water-circulation feature to guarantee uniform temperature dispersion.
But back to the egg... it was delicious, and it was as creamy and subtle as I had expected. If I were to continue, I would make sure that I used only the freshest organic eggs possible.
But I am moving away from eating animal protein of any kind, more for health reasons than for reasons pertaining to 'humane treatment of animals' reasons.
I'm not aware that Sous-Vide techniques apply to vegetarian cooking.
So, I have set my PID controller aside for some future project.
Have you heard of
Modernist Cuisine: The Art and Science of Cooking? It seems to be the Super Highway that leads in the same direction in which you are going.
Good luck with your explorations!
Best,
-AC