Comments on: My Sous Vide Set-Up http://extremecookingblog.com/2010/02/my-sous-vide-set-up/ My quest for good food, better food, the very best food Tue, 07 Sep 2010 21:56:38 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Dale Prentice http://extremecookingblog.com/2010/02/my-sous-vide-set-up/comment-page-1/#comment-1038 Dale Prentice Mon, 30 Aug 2010 01:32:19 +0000 http://extremecookingblog.com/?p=714#comment-1038 I have the Instanta SV25 sous vide on my kitchen bench and a Henkelman jumbo 42 chamber sealer, probably over kill for home. The Instanta heats from cold in 30 minute and then is unbudgeable by any more than 1F it also has five count up timers so I can track five different items in the bath as long as they all cook at the same temperature. Dale www.Sousvideaustralia.com I have the Instanta SV25 sous vide on my kitchen bench and a Henkelman jumbo 42 chamber sealer, probably over kill for home. The Instanta heats from cold in 30 minute and then is unbudgeable by any more than 1F it also has five count up timers so I can track five different items in the bath as long as they all cook at the same temperature.

Dale http://www.Sousvideaustralia.com

]]> By: ExtremeCook http://extremecookingblog.com/2010/02/my-sous-vide-set-up/comment-page-1/#comment-934 ExtremeCook Wed, 12 May 2010 22:59:46 +0000 http://extremecookingblog.com/?p=714#comment-934 Thanks, Paul. Not sure what you mean. In the vacuum chamber I use, the sealer bar is higher than the bottom of the chamber, so there is no problem keeping the liquid in the bag. The entire chamber is evacuated, the bag is then sealed, and then the chamber is re-pressurized. Does that make sense? Best, Bill Thanks, Paul. Not sure what you mean. In the vacuum chamber I use, the sealer bar is higher than the bottom of the chamber, so there is no problem keeping the liquid in the bag. The entire chamber is evacuated, the bag is then sealed, and then the chamber is re-pressurized. Does that make sense?

Best,
Bill

]]> By: Paul Bacino http://extremecookingblog.com/2010/02/my-sous-vide-set-up/comment-page-1/#comment-933 Paul Bacino Wed, 12 May 2010 18:30:10 +0000 http://extremecookingblog.com/?p=714#comment-933 I love your info on Home Sous Vide.. My question : To keep the liquid in the bag, prior to vacuuming, do you use something to elevate the bag? What ? I love your info on Home Sous Vide.. My question : To keep the liquid in the bag, prior to vacuuming, do you use something to elevate the bag? What ?

]]> By: Chef Zakir http://extremecookingblog.com/2010/02/my-sous-vide-set-up/comment-page-1/#comment-862 Chef Zakir Wed, 10 Feb 2010 08:54:13 +0000 http://extremecookingblog.com/?p=714#comment-862 Nice :) I wish these were available in my country too. Nice :)
I wish these were available in my country too.

]]> By: FoodTherapy http://extremecookingblog.com/2010/02/my-sous-vide-set-up/comment-page-1/#comment-860 FoodTherapy Sat, 06 Feb 2010 21:41:13 +0000 http://extremecookingblog.com/?p=714#comment-860 Whoa, hard core for sure! Whoa, hard core for sure!

]]> By: Jason http://extremecookingblog.com/2010/02/my-sous-vide-set-up/comment-page-1/#comment-858 Jason Sat, 06 Feb 2010 21:21:00 +0000 http://extremecookingblog.com/?p=714#comment-858 Thanks! Thanks!

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