I am now having a lot of fun experimenting sous vide cooking with my Bartscher water bath (EUR 100 basic equipment purchased brand new on ebay). I still think the halogen stove was the more precise equipment I used so far.
The water bath takes really long to reach the target temperature and the range of temperature variation is significant (approx. 4°C – 39.2°F). Nevertheless I cooked yesterday 400g Monkfish fillet sous vide with some pieces of leek, chillies and lemons. I took the temperature and time of ICC’s Roner Compact manual that indicates 60°C (140°F) and 12 minutes cooking time. I presumed the time indicated is the core temperature cooking time and therefore cooked the Monkfish for 30 minutes instead of 12 (I should have a look to these hypodermic probes…). Please watch out sous vide cooking food safety and read this information.
I served the Monkfish immediately with orange chilli sauce and wild rice. That was fantastic!