Sous Vide Cooking

Tag: water bath

My first experiment of cooking sous vide with a water bath (bain marie)

by on May.31, 2009, under Equipments & Accessories

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As you can see the control panel of my water bath is basic with a drainage valve, a switch on/off and a thermostat.

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Contrary to an expensive water bath such as Roner Compact that costs at least EUR 2,000 my water bath doesn’t have a pump, the heating element is located under the container and is therefore not in direct contact with water. Above all my water bath do not benefit from a temperature controller.

I definitely don’t have the perfect cooker for cooking sous vide but let’s try anyway!

For my first try I took a 500g piece of beef I cooked at 58°C (136.4°F) for 1:30 . Please watch out to food safety and read this information.

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It took really long before the water of the water bath reached 58°C (136.4°F), approx. 40 minutes, although I started with warm water. The temperature range was similarly to the one achieved with a halogen stove.

For food safety and flavor purposes (Maillard reaction) I seared the meat some minutes and ate the meat immediately.

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The texture of the meat was amazing but a bit to raw for my liking. I think next time I’ll put it a little bit longer, 2 hours for example.

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To sum up I would say my first try was a success and I really enjoyed this meat. I think I’ll try a couple of timeS cooking sous vide with this water bath before trying another kind of cooker.

Jean-François

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Cooking sous vide with a water bath (Bain Marie)

by on May.30, 2009, under Equipments & Accessories

I purchased some days ago a water bath (Bain Marie) on ebay for EUR 103 incl VAT and sending. The trademark of this waterbath is Bartscher. A friend of mine told me it could be a good compromise between an electrical stove and a cooking controler. I am a bit sceptical about the efficiency of this water bath and I would be surprised if it works better than a halogen stove. I’ll try tomorrow and keep you inform!

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Immersion circulators price comparison made by Molecularcuisine.org

by on May.27, 2009, under Equipments & Accessories

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I was happy to discover some days ago that someone already made the laborious work consisting in comparing immersion circulator prices on the net. Thanks to Molecularcuisine.org who dated this work March 20, 2009.

This comparison is available on a Wiki platform provided by Molecularcuisine.org so that you are free to amend it anytime.

The results of this work shows that the two cheapest immersion circulators available on the net are: 

  • Fisher Scientific Polystat 36: USD 886 excl. sending costs and VAT (Fisher.com)
  • Julabo ED: EUR 852 excl. sending cost and VAT (Laboland.com)

No need to indicate these 2 immersion circulators are the most basics available on the market sold without timer and grid protection.

Jean-François

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