Summary on Sous-vide Cooking Test

Summary on Sous-vide Cooking Test

Summing up the experience on the captioned test, I have following opinion;

  1. I’ll consider building a hot water bath for “Sous-vide” with the temperature controller available on market, selecting a precise model.
  2. There are already hot water baths, low temperature, available on market, which I can modify it for “Sous-vide” cooking.
  3. Timer to turn off the heater at preset temperature is not important.  Because the food must be removed immediately from the hot water bath at finish.  Otherwise cooking will continue.
  4. Even switching off the heater current water temperature in the bath still continues to rise a while.  Unless we can remove the heating element from the water bath simultaneously.  Therefore it is impossible to maintain an ABSOLUTE STABLE temperature in the water bath.

 

 

 

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