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Sous Vide
09-18-2014, 12:22 AM
Post: #1
Sous Vide
I hope this is the right area to ask:

I have a friend who WAS a scientist-now-turned-chef, specifically a bacteriologist out of Massachusetts, sadly lost his job for a few years now, is writing a cookbook about cooking sous vide. The way he describes his cooking, it seems more like a chemistry experiment than what a chef would do...heck, a chef is a chemist, hence gastronomy?

But I digress

My question is, are there any sous vide chefs out there and is it complicated to do sous vide? What my friend told me about sous vide, there are some tools needed to make this happen, like temperature controller to keep the water temp at a steady 130 to 150F, a vacuum sealer pack, oh and I have instructions to make sous vide, but it's in metrics...darn scientist using foreign measurement! Any place you folks can refer me for a beginner like me?

Thank you
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09-18-2014, 07:57 PM
Post: #2
RE: Sous Vide
Sounds like your buddy is a great info resource, but if you're looking for more...scope LTC's thread in "tips & shortcuts". Then maybe shoot him a pm off list for additional guidance.

To ask why we cook is to ask why the leaves fall...
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09-19-2014, 11:29 AM
Post: #3
RE: Sous Vide
(09-18-2014 07:57 PM)Sunset Wrote:  Sounds like your buddy is a great info resource, but if you're looking for more...scope LTC's thread in "tips & shortcuts". Then maybe shoot him a pm off list for additional guidance.

Woo hoo! Thanks Sunset
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