Sous veni, sous vide, sous vizzle

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The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

Lolcano Eruption: Oct 29, 2007; Volcano of LOL.

I looked all over the OP for this, and perhaps I missed it, but what are some good books or websites that provide a good overview of SVing different types of meats as well as temperature/time charts?

I'm considering that Douglas Baldwin book that seems to be referenced often in this thread. What about a book/site with pictures similar to the OP where it shows how it looks after SVing at different temps?

# ¿ Oct 14, 2013 16:05

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# ¿ May 4, 2024 03:12

Lolcano Eruption: Oct 29, 2007; Volcano of LOL.

Thank you guys, I will check those out.

I'm looking at the ziplock/submerging method of "vacuum" sealing and am I correct in thinking that it would take more oil in the bag than using a traditional vacuum sealer? like for example, if I wanted to cook a steak, I would have to dump some olive oil in the sack? Whereas with a traditional, I could use solid butter or forego it entirely?

This alone would make me want to spring for the sealer.

# ¿ Oct 15, 2013 05:45

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle