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 I've struck internet gold! So stoked right now. I'm going to order one of those Polyscience thingies. Which one should I get for cooking for up to 10 people at a time or, say, 5 pound steaks? Not every day of the week and not professionally. You know, casual use. Another question: Does it matter if the meat/fish is frozen when I vacuum-seal it up with butter, spice and goodies? I'm thinking it shouldn't as long as the cook time is long enough, right?
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Oct 31, 2013 20:22
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| # ¿ May 4, 2024 04:35 |
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EAT THE EGGS RICOLA posted:Your food has to get up to temp within 4 hours. You can't cook large things from frozen as safely. Ok, and why is that? Seems to me that if it's a big enough piece of meat it would (potentially) take even longer than that to thaw out on my kitchen bench. Am I missing something here?
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Nov 1, 2013 20:53
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Thanks Zorak and SlayVus, you can take pride in knowing that you (potentially) saved me from getting sick or worse. I guess I really knew about this at some time, or at least should have known... Again, thanks for reminding me. I ordered a Polyscience Creative model as a x-mas present for my parents. My dad knows way more about cooking than me and will be able to appreciate this piece of equipment more than I. Hopefully he also knows more about food safety than I apparently do... - I guess we'll see 
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Nov 2, 2013 18:33
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Bought a Polyscience puddlewarmer for my dad for christmas - Great success! Now I can't wait for the guy to figure out how to use it properly. And, with that in mind... Could we please add a list of informative links to recipes, tips and other interwebz recources for sous vide cooking to the OP?
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Dec 25, 2013 13:34
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