Saturday, January 19, 2008
Sous Vide at Home
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.