Originally Posted by gage
# 1---Is anyone cooking sous vide at home ?
# 2---I understand the heater/circulator and upscale vacumn packer,but does one absolutely need flash freezing ??
Is sous vide being discussed elsewhere on this board ???
I'm in the middle of gathering the equipment. I bought a water bath a few months back but it was DOA, and I focused on other things for the spring and summer. I found a couple sources for things like the thermometers and tape. I can't decide whether to go the rice cooker/controller route or the immersion circ route. I read that there were decent results with readily available vaccuum sealers. You just cant have any air what so ever between the packaging and whatever you're cooking.
Don't think sous vide is all about meat and poultry, there's some killer veg recipes out there too. Eggs are cooked in their shell. As long as your cooking temps are monitored, it's perfectly safe.