GotGarlic
Chef Extraordinaire
Hmm, maybe. I just like the idea that I can set it up before I go to work and schedule the cook for any time. Then if maybe I am running late or coming home early I can just log in to the device with the app on my phone and start the cook or delay it if I have to.
I also like the reminders. "Your steak is done!" and so on.
It's like a crockpot on steroids and with a brain. So cool.
Sounds a little risky to me.
Do I Need A Sous Vide Machine With WiFi? - Amazing Food Made Easy
Most safety recommendations suggest food shouldn't be in the danger zone [40-140°] for more than 2 to 4 hours all together. Since the majority of sous vide machines take between 45 and 60 minutes to heat from 40°F (4.4°C) to at least 130°F you don't have too much leeway, especially once you factor in the time the food was in the danger zone during shopping.
Consequently, it's important that the water bath be at a temperature lower than 40°F (4.4°C) when the food is placed in it. Moreover, it's critical that the sous vide machine begins cooking once the water temperature warms up to 40°F (4.4°C) at the latest. The best way to do this with a traditional sous vide machine is to put "enough" ice in the water bath to maintain the low temperature until the desired starting time.
Ice
You might wonder, "Just how much is 'enough' ice?" I am in the process of doing some experimentation to determine that and it will be included in a future post. However, my initial testing would indicate that you need a 50% ice to 50% water ratio in order to maintain the temperature under 40°F (4.4°C) for around 6-8 hours.
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