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Anova CulinaryHow to Cook Sous VideWant to know how to cook sous vide? It's actually really easy. Learn how to get started and quickly master the technique at home.Gday A sous vide like any other appliance … it can easily hide in a cupboard forever. Mines in constant use so it’s a bench tool. The dogs got pancreatitis so its meals are fat free as much as possible. Plenty of lean mince kangaroo meat and chicken. Don’t use the vac sealer much but rely on clip seal bags as quicker and more convenient.

N.O.P.E. 🙏

The pointer to Introductions & About Us is solid, and I'd second the advice about reading older threads first. That's usually how you pick up the rhythm of a place before posting. Watching the videos while lurking for a bit is a low-pressure way to start, too. Once someone's ready, a short intro post is enough to get going. The pointer to Introductions & About Us is solid, and I'd second the advice about reading older threads first. That's usually how you pick up the rhythm of a place before posting. Watching the videos while lurking for a bit is a low-pressure way to start, too. Once someone's ready, a short intro post is enough to get going. The pointer to Introductions & About Us is solid, and I'd second the advice about reading older threads first. That's usually how you pick up the rhythm of a place before posting. Watching the videos while lurking for a bit is a low-pressure way to start, too. Once someone's ready, a short intro post is enough to get going.

The time-for-temperature trade-off makes sense, and the warning about pushing the cook too long is useful—slimy texture is a real risk at 65C. Starting from frozen and adding 30 to 60 minutes seems like a reasonable safety margin; I'd rather lean longer than risk undercooking the center. The pasteurization point is the key detail I was missing, since the second cook is only about bringing it up to eating temperature. Your Nan's method for old laying hens is a good reminder that gentle, long heat works without any special equipment.

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G’day NOPE .....Not One Puff Ever.

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NOPE!

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The point about the shaded smoking area sticking with you makes sense, and it lines up with what mammakim described about coming back to the same faces each day. Planning around the solarium pool and the non-smoking casino sounds like a reasonable way to keep the trip from being shaped by where smoking is allowed. With two weeks to go, the paint by the sea excursion sounds like a good change of pace, and having the granddaughter with her daddy and papa for a bit gives you and your daughter some time on your own. The point about the shaded smoking area sticking with you makes sense, and it lines up with what mammakim described about coming back to the same faces each day. Planning around the solarium pool and the non-smoking casino sounds like a reasonable way to keep the trip from being shaped by where smoking is allowed. With two weeks to go, the paint by the sea excursion sounds like a good change of pace, and having the granddaughter with her daddy and papa for a bit gives you and your daughter some time on your own.

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Navigating a new forum can take a minute, so the pointer to the Introductions & About Us section is helpful. I'd add that reading older threads is a good way to get a feel for how people here actually talk before posting yourself. The suggestion to watch the videos and just absorb the information first makes sense too. Nothing wrong with lurking a while and then jumping in when you're ready. Navigating a new forum can take a minute, so the pointer to the Introductions & About Us section is helpful. I'd add that reading older threads is a good way to get a feel for how people here actually talk before posting yourself. The suggestion to watch the videos and just absorb the information first makes sense too. Nothing wrong with lurking a while and then jumping in when you're ready. Navigating a new forum can take a minute, so the pointer to the Introductions & About Us section is helpful. I'd add that reading older threads is a good way to get a feel for how people here actually talk before posting yourself. The suggestion to watch the videos and just absorb the information first makes sense too. Nothing wrong with lurking a while and then jumping in when you're ready.

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NOPE

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We are 2 weeks away. I cant wait. My daughter and I are doing a paint by the sea for an excursion. Something different from our normal route hopefully my grandaughter will be content with her daddy and papa for a bit. She's very attached to her mom

Nope! 👊🏼

Nope🍎🥰💕💜

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15 morning Dave ..

Gday Lots of questions. Will attempt to answer as many as I can. Firstly you wouldn’t bother with sous vide unless you can get a good results for your efforts. What you’re basically doing is swapping time for temperature. Chilling the bags is basically getting the temps down to stop the cooking process. The longer cooking time softens the various proteins. To long and you can overdo it a loss the texture to the point of slime. Notice I’m holding the chicken at 65c instead of the finishing the temp of chicken that is usually 74c. The secound cook is needed only to bring it to temperature to eat as it already pasteurised. If you are cooking from frozen it’s best to add 1/2 hour to an hour to the time in the sous vide. I suggest you goggle it as it’s a huge subject with lots of rabbit holes to go down. ( don’t even mention poached eggs). The poaching methods great as it requires no extra tools. My Nan used it for those chickens that had finished there egg laying days. They were pretty tough. The dressed bird was again submerged in water. Simmered for 1/2 hour that lid on the pot and left off the heat for a couple of hours. Could be browned in the oven and served as a baked chicken. Only way to make an old tough bird eatable.