Thread: Sous vide
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Old Mon, Feb-09-09, 13:22
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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The bigger problem, I think, is knowing when a food has reached the magic number! If you're doing eggs in the shell, for instance, without a chart created by someone who's gone before, how would you know? Do I let the egg go for an hour? Fifteen minutes? Etc.

I think the reason they use water for this is that once you get the water to the proper temperature it doesn't matter how long you leave the food there. It won't get hotter than the surrounding water and thus, if the water isn't too hot, it won't overcook even if you leave it there for hours.

At least, that's how Alton Brown explained it in: Mission Poachable
Quote:
TD: What is perfect internal temperature for fish?
AB: Well, 140 give or take.
TD: Leave water at 140. You can put the fish in all day long.


It's the overheating of proteins that squeezes out water and causes meat/fish/eggs to get dry.

I have a temperature probe in my microwave. I could potentially do it in there... but kind of afraid of the egg exploding. Besides, microwaves are weird in that they might heat the egg more than the water.
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