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sous vide cooking

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coppice:

--- Quote from: SilverSolder on February 28, 2021, 08:34:20 pm ---So in a professional environment, you would actually stick probes into the center of the meat too?  -  I guess that's the only way to be sure it gets cooked through...

--- End quote ---
That would puncture the vacuum sealed bag. The temperatures are tightly controlled, so time is all you need to get consistent results.

SilverSolder:

--- Quote from: coppice on February 28, 2021, 08:45:25 pm ---
--- Quote from: SilverSolder on February 28, 2021, 08:34:20 pm ---So in a professional environment, you would actually stick probes into the center of the meat too?  -  I guess that's the only way to be sure it gets cooked through...

--- End quote ---
That would puncture the vacuum sealed bag. The temperatures are tightly controlled, so time is all you need to get consistent results.

--- End quote ---


The shape of the object, and the temperature it has when inserted, seem difficult to control to get the core within 2C just based on time.

hvna:

--- Quote from: coppice on February 28, 2021, 08:45:25 pm ---
--- Quote from: SilverSolder on February 28, 2021, 08:34:20 pm ---So in a professional environment, you would actually stick probes into the center of the meat too?  -  I guess that's the only way to be sure it gets cooked through...

--- End quote ---
That would puncture the vacuum sealed bag. The temperatures are tightly controlled, so time is all you need to get consistent results.

--- End quote ---

We would actually puncture the bag. We would use thermocouples with extremely small thermometer needles. You place a small piece of insulating foam in the sealed bag, a strip of duct tape over top, and then puncture the bag through the foam. Duct tape over the top of the needle as well. Think of a doctor putting an IV in, similar idea.

SilverSolder:

I have always thought that the "vacuum" inside the bag is of secondary importance compared to temperature control.

I've successfully sous-vided stuff inside glass jars, etc. - no vacuum in sight!


Marco:
I think there's an interesting alternative to sous vide now. Miele is selling dielectric heating ovens, because of the high penetration depth this should be able to get single serving boneless pieces of meat to a consistent temperature much faster than sous vide, still without overcooking the edges.

I'm not paying 8000 Euros to play with it, but it's still amazing they were able to put dielectric heating in a consumer device.

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