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Sous Vide

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier. (from Wikipedia)

I'm not sure if Sous Vide cooking has any ties with cheesemaking, but we have found it a unique and healthy way to cook meat and vegetables. The reason we're including this page in our resources is that if you purchase a Control Cube T, whether for your refrigerator or for heating milk, you have what you need to control water temperature for a crock pot Sous Vide. Aside from a crock pot, you will want probably want to have a vacuum bagger (which if you're a serious cheese maker you would already have one).  

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Note: We're in the process of building this new page. If you have any interesting or informative links for Sous Vide please pass them on.

  • Toward the perfect soft boiled egg (Khymos)