Saturday, January 19, 2008

Sous Vide at Home

On the way to sixty degrees with the kamote- Philippine Sweet Potato.

Truth be told, there were four PolyScience Immersion Circulators and this one is mine. Finally got around to setting it up and since I don't have any fresh meat lying around, I grabbed this kamote, or Philippine Sweet Potato.

Cooking the kamote is traditionally done by boiling in water for about twenty minutes until soft. At sixty degrees celcius, I'm going to pull it after two hours and see how it's coming along. The idea behind sous vide is to capture the natural flavors that are lost in the water with direct contact. We'll see how it goes and then move forward from there.

For the overnight sous vide: more eggs.


James said...

What brand/model of heater is that? I want one!!!

PaniniGuy said...

Is this from the same guy who was bitching recently about how the expense of the anti-griddle was wreaking havoc on hia finances? And now a sous-vide and a weekend in Moscov with a side trip to Paris?

On my CH profile it says I'd like to live Bourdain's life for a week. Strike that... I want yours!

onocoffee said...

As of this moment, the weekend to Moscow is in jeopardy.

This is the PolyScience Immersion Circulator. Visit: for more information.

They also have a version that is both a heated and refrigerated bath, but it is a bit more expensive.

Anonymous said...

im coming over to your house for dinner jay