Sous veni, sous vide, sous vizzle

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The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

Goon: Apr 22, 2006

Set it to 135* F, and cook multiple items at that temp that require different times.

# ¿ Oct 16, 2013 00:04

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# ¿ Apr 23, 2024 15:04

Goon: Apr 22, 2006

Looking to cook some squid in the waterbath, no baggy. The Anova manual says to not use any non-water based liquids. Will it be an issue for the circulator if I cook something that leaves organic residues in the water?

# ¿ Oct 23, 2013 03:45

Goon: Apr 22, 2006

TATPants posted:

Hahaha. In my mind, I read this post as a sexual innuendo and it made me laugh. "No baggie", "non water-based liquids", and "organic residue". Those are too good to be true.

Lol, it gets better. The squid tubes get firm when cooked, turgid, you might say.

# ¿ Oct 23, 2013 06:31

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle