Comments on: Sous-Vide Supreme Runs the Gauntlet http://www.goodeater.org/2009/12/28/sous-vide-supreme-runs-the-gauntlet/ Professional Voices on Sustainable Food Sat, 31 Jul 2010 21:25:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dale Prentice http://www.goodeater.org/2009/12/28/sous-vide-supreme-runs-the-gauntlet/comment-page-1/#comment-809 Dale Prentice Wed, 07 Jul 2010 00:14:34 +0000 http://www.goodeater.org/?p=927#comment-809 For more sous vide recipes and blogging check out www.sousvideaustralia.com The Australian chefs sous vide forum to be launched soon! For more sous vide recipes and blogging check out http://www.sousvideaustralia.com The Australian chefs sous vide forum to be launched soon!

]]> By: Kenji Lopez-Alt http://www.goodeater.org/2009/12/28/sous-vide-supreme-runs-the-gauntlet/comment-page-1/#comment-141 Kenji Lopez-Alt Sat, 02 Jan 2010 00:37:32 +0000 http://www.goodeater.org/?p=927#comment-141 @Scott - I held it all in the 115 water until I served it. the machine was pretty loaded. Maybe a couple of the ones that I had cooked earlier I chilled in an ice bath and reheated in 115 before serving - I can't remember which ones though. but generally, you if you're going to store it, it's best to chill in an ice bath, then keep it in the fridge until you're ready to use it. Kenji @Scott – I held it all in the 115 water until I served it. the machine was pretty loaded. Maybe a couple of the ones that I had cooked earlier I chilled in an ice bath and reheated in 115 before serving – I can’t remember which ones though.

but generally, you if you’re going to store it, it’s best to chill in an ice bath, then keep it in the fridge until you’re ready to use it.

Kenji

]]> By: Scott Hansma http://www.goodeater.org/2009/12/28/sous-vide-supreme-runs-the-gauntlet/comment-page-1/#comment-140 Scott Hansma Fri, 01 Jan 2010 03:34:09 +0000 http://www.goodeater.org/?p=927#comment-140 What did you do with the food after you cooked it and before you seared it for service? Ice bath and hold it in the fridge and then time (how long?) in the 115 bath? Or something else? What did you do with the food after you cooked it and before you seared it for service? Ice bath and hold it in the fridge and then time (how long?) in the 115 bath? Or something else?

]]> By: kevin oliver http://www.goodeater.org/2009/12/28/sous-vide-supreme-runs-the-gauntlet/comment-page-1/#comment-139 kevin oliver Thu, 31 Dec 2009 06:40:09 +0000 http://www.goodeater.org/?p=927#comment-139 sweet, thanks Kenji. sweet, thanks Kenji.

]]> By: Kenji Lopez-Alt http://www.goodeater.org/2009/12/28/sous-vide-supreme-runs-the-gauntlet/comment-page-1/#comment-138 Kenji Lopez-Alt Thu, 31 Dec 2009 04:59:22 +0000 http://www.goodeater.org/?p=927#comment-138 Sorry - here's the link: http://www.seriouseats.com/2009/12/new-sous-vide-supreme-machine-review-slideshow.html Sorry – here’s the link:

http://www.seriouseats.com/2009/12/new-sous-vide-supreme-machine-review-slideshow.html

]]> By: kevin oliver http://www.goodeater.org/2009/12/28/sous-vide-supreme-runs-the-gauntlet/comment-page-1/#comment-137 kevin oliver Thu, 31 Dec 2009 03:28:03 +0000 http://www.goodeater.org/?p=927#comment-137 "For details on some of the more interesting dishes, click through the photo gallery at the top." Any chance you could repost the link? I couldn't find it... I just got a SVS and would love to see more recipes/times/temperatures. Thanks. “For details on some of the more interesting dishes, click through the photo gallery at the top.”

Any chance you could repost the link? I couldn’t find it… I just got a SVS and would love to see more recipes/times/temperatures.

Thanks.

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