Slaps forehead (DOH!) ... why didn't I think of this?
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Slaps forehead (DOH!) ... why didn't I think of this? -
Nice. I still prefer some circulation. -
Maybe it's just me, but I'd be leary of contamination from the sink. I don't care how you "sanitize" your sink, I still know what was in there and it'd be a turn off for me. A cooler setting in a sink is a better option for me
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Dr ROK ... Clearly great minds think alike. I was going to try this with my 28 qt. cooler (aka faux cambro) instead of the sink. Should hold the water temp much longer, too.Originally posted by Dr ROK View PostMaybe it's just me, but I'd be leary of contamination from the sink. I don't care how you "sanitize" your sink, I still know what was in there and it'd be a turn off for me. A cooler setting in a sink is a better option for meLast edited by MBMorgan; March 30, 2016, 11:21 AM.Comment
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While I agree with both of your comments, this is an interesting video. Just shows there many ways to do something when you think outside the box. I once had a friend show me how to cook fish in a dishwasher. Tightly wrap in aluminum foil with lemon and butter and put on the top rack for a full cycle. Came out tender, moist and delicious. Damnedest thing I've ever seen.Comment
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Since the salmon is sealed, and the temp is 195, what on containimets are we worried about?
I have one of those electric in home deep fryers (close to u used); I'm going to test out the temp settings to see if I can use that as a sous vide.Comment
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I'm with you Rich. Sealed in a bag in hot water is sealed in a bag in hot water right.
I can't see the artiical/vid . All I get is click bait.Last edited by Jon Solberg; April 23, 2016, 05:33 PM. -
Dr ROK- I think the risk of contamination is low ... real but low. I'm a bit of a germophobe and tend to err on the cautious side. In the sink, I'd probably double bag then rinse well before opening. I'd still be most comfortable with hot water in the cooler though ...
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"I can't see the article/vid . All I get is click bait."
Jon Solberg - Weird ... the link still works for me. You might try copying it and pasting into the browser (or another browser) directly. Alternatively, go to www.chowhound.com and search for "sous vide salmon".Comment
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Jon Solberg - yep ... in a bag. Just using hot sink water (ours is 130 deg) instead of a circulator. -
Okay so to Rich's point. Where does the contamination come in to play????? -
Jon Solberg - it doesn't ... unless you've got a leaky bag and the sink was recently used to prep raw chickens.
Last edited by MBMorgan; April 23, 2016, 07:08 PM.
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I have a Masterbuiilt turkey fryer! Fried one turkey once, and made steamed dumplings once. Otherwise, it collected dust on the shelf of the unused.
Why can't I used it as a sous vide? I can hold temp at least down to 110. Checking to see the temp variation.
Can anyone think of a reason this would not work?Comment
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It should work. It's just a container of liquid (H2O) and a heat source. I guess it all depends on how much temp variation you'll have with what is almost certainly a bi-metal thermometer controlling things. There may also be a bit of an issue if the heating element can come into contact with the food bag. As far as I know, in fryers those things tend to run at only two temps ... off and warp 10.Originally posted by richinlbrg View PostComment
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