Originally Posted by Margi Cintrano
Buonasera, Good Afternoon.
For sous vide: 65 degrees centigrade; Europe does not use farenheit measurement.
My point is that 65°C/149°F may not be the desired end temperature, depending on the food being cooked with the sous vide method; steak or lamb will typically be finished at lower temperatures, for example. Your description implies that sous vide food must conclude at 65°C/149°F and that is incorrect.
Also, your description says the food should be shocked in cold water before serving. That makes sense for octopus, but typically red meats are served warm or hot. So shocking is not necessarily part of the sous vide process. That's why I asked if the method you wrote is specifically for octopus.