Author Topic: Sous Vide  (Read 9000 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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