Sous Vide Cooking

Sous vide cooking with a halogen stove

by on May.22, 2009, under Equipments & Accessories

sous_vide_cooking_org_halogen_stove

 After trying keeping a constant 58°C (136.4°F) temperature with a gas stove I decided to do the same experimentation with a halogen stove. Halogen stoves usually benefit from a thermostat working together with a thermometer probe which should help regulating the temperature of the pan.

For this experiment I took the same pan used with the gas stove and poured 4 litres of the water pipe already at 43°C. It took me quiet long (approx 20 minutes) to reach a steady 58°C (136.4°F) temperature (I had to fight with ice cube and play with the thermostat). I probably can improve this time repeating the process several times. Anyway, as you can see on the graphic, since I reached 58°C (136.4°F) I switched the thermostat at 1 (minimum) and let the stove work on itself. I was moving the water often to make sure the water was evenly at 58°C (136.4°F).

sous_vide_cooking_org_halogen_stove_temperature_variations2

The result was not so bad I maintained the temperature in the range from 58°C to 59°C almost doing nothing (just moving the water) for a period of 20 minutes (see on the graphic).

I summed up my comments in the table below. Next step will be a bain marie that a friend of mine borrowed me.

sous_vide_cooking_org_equipments_comparison1

Jean-François

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2 Comments for this entry

  • Garry

    Did you try to cook sous vide with those 2 basic techniques? Don’t you think putting a 600 grams steak sous vide would change your measurements?

    Garry

  • jean-francois

    Hi Garry!

    No, I didn’t try to cook sous vide with those two kind of “cookers”. I just wanted to illustrate if, as written everywhere, it was technically possible to cook sous vide with a gaz and a halogen stove. I agree that to be sure I should have tried with a plastic pouch and meat inside but I didn’t want to waste food. I think that a sous vide pouch would have absorbed more heat but I would have probably had more difficulties maintaining a constant temperature when putting the pouch inside the 58°C (136.4°F) water.

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