Pork fillet- 64.5°C [1 Hour]- First I would like to apologize about the quality of the pictures, I need to find the battery charger for my camera. I tried pork, which I usually cook the traditional way, seared in a pan and finished in the oven. This time I decided to go sous vide. I [...]
As I said in the previous post, sous vide is cooking food under vacuum, to do so a couple of appliances are required. The point with sous vide being extreme precision I will talk only briefly of the techniques that can be used to emulate the process as none of them provide enough precision to [...]
Sous vide means literally “under vacuum” and is the action of placing food in a plastic bag and vacuum seal it, in the purpose of cooking it in a water bath at low and extremely precise controlled temperature. The technique was developed in France in the 70s when a “charcutier” Georges Pralus (french for a [...]
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