SOUS VIDE RECIPES: |
http://www.cookingsousvide.com/ - Cooking Sous Vide
General Sous Vide website with instructional content, equipment content and good selection of recipes
SAUCES: |
SOUS VIDE EQUIPMENT: |
http://www.sousvidesupreme.com/default.aspx - Sous Vide Supreme Water Bath
First home appliance for Sous Vide
4 comments:
Hi Arthur: We just discovered your site, thanks to our site, SVKitchen, being featured with yours in the latest SousVide Supreme newsletter. We've added you as a link from our home page, and I personally can't wait to try your Soy Sauce Chicken. Sounds easy and delicious (my favorite components of any recipe).
Thanks Suzette! It is one of the yummiest meals I've made! I have your site as a link on my site as well!
Just discovered your site. Love it.
Quick question about the VP112 chamber sealer that I can't seem to get an answer to on egullet or elsewhere: how does it do for compressed/pickled fruits and veggies. It seems as though the vacuum, while significantly stronger than non-chamber sealers, is not as strong as the next level of chamber sealers (95% vs. 99.9% or so?).
What is your experience with pickling/compression?
Hi Brian,
Thanks for the post and comment! I have not done any pickling with the vacmaster, but I can attest that the vacuum level can be very high. You can set it. When I did my soy sauce chicken, at a high vacuum setting, I actually started "boiling" the water because of the vacuum strength.
I did find an article on using the vacmaster to pickle:
http://blogs.seattleweekly.com/voracious/2011/12/quick_pickling_vegetables_with.php
Hope that helps!
Artie
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