Author Topic: Sous Vide  (Read 11157 times)

Offline zer0

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Re: Sous Vide
« Reply #30 on: June 25, 2020, 12:45:11 PM »
POACHED EGGS
62.8 c for one hour. The texture of the eggs are unique to sous vide cooking . Once you have tried it you realize that nothing else compares.
Seeing it's the norm of late, I'm going to moan about the whites - they're still runny and I don't like it that way. I plan to try this one of these days, looks delicious https://www.youtube.com/watch?v=ZHycMZFok7k

Offline Clarity

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Re: Sous Vide
« Reply #31 on: June 25, 2020, 01:00:16 PM »
I'm salivating.  This is definitely something to try out.  Thanks for the link

Offline georgev

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Re: Sous Vide
« Reply #32 on: July 01, 2020, 05:41:15 PM »
POACHED EGGS
62.8 c for one hour. The texture of the eggs are unique to sous vide cooking . Once you have tried it you realize that nothing else compares.

How do you poach the eggs in the soups vide?
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Offline aabraham

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Re: Sous Vide
« Reply #33 on: August 06, 2020, 12:02:43 PM »
ANVIL - sous vide circulator - SVD0002
- (Local catering supply and manufacturing company)
MagicVac Maxima 2 vaccuum sealer
- (made in Italy, double pump and ELNA Sewing Machines are the RSA distributors)

Has anyone used these appliances before?
I plan to start the sous vide journey but want to try and purchase only once.

Offline georgev

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Re: Sous Vide
« Reply #34 on: September 10, 2020, 11:25:43 AM »
Haven't.
I got the Severin one.
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Offline Clarity

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Re: Sous Vide
« Reply #35 on: October 01, 2020, 10:27:53 AM »
I use the Anova , you use your own pot. If you purchase the Anova make sure that it is the 220 volt and not the 110v.
You don't have to use vacuum sealers, just a ziplock bag immersed in water up to the seal, this pushes most of the air out.
If it works for you then buy a sealer. Good ones are quite pricy, I use the Tre spades sealer.
It is a very interesting format for cooking

Offline janfolmer

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    • https://souschef.co.za
Re: Sous Vide
« Reply #36 on: February 18, 2021, 12:29:40 PM »
I would recommend the local SousChef for sous vide products. All the tools are available there - https://souschef.co.za
Here is the video that demos the sous vide circulator : https://www.youtube.com/watch?v=VwVotg2yH44

Offline ERad

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Re: Sous Vide
« Reply #37 on: April 22, 2021, 03:26:30 PM »
Bought the souschef version with neoprene sleeve:
https://souschef.co.za/

Very happy with the size and results!

Offline ERad

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Re: Sous Vide
« Reply #38 on: April 22, 2021, 03:41:08 PM »
Beetroot is great in this, but my best is 4cm thick rump with salt and pepper in a vacuum bag. Leave for a week in the fridge. SV for 4 - 5 hrs at 51.5 deg C. Finish off on a super hot gas braai!
Makes my very limits skills on a braai to great ;D

Offline ERad

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