Comments on: Guest Post | Onglet: Ghetto sous vide-style

By: Cory Greenhough

Cory Greenhough — Fri, 18 Mar 2011 11:10:42 +0000

Hey,

I just watched a episode of “Heston’s Mission Impossible” where he attempts to change the eating habits of an entire crew aboard HMS Turbulent (Nuclear Powered Royal Navy Sub)….. Good luck there then !!

Mission Impossible this definatley was but, after a couple of failed attempts he managed to totally change the minds of all the Sailors by using the “sous vide” method to cook the food.

This not only changed the taste of the food (radically) for the better but, it also solved a problem in terms of storage. By vaccum packing the pre prepared foodstuffs and then cooking them ready for use aboard the Sub, it saved a huge amount of space.

you can watch the program here : http://www.channel4.com/programmes/hestons-mission-impossible/4od#3170300

Enjoy
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By: willy

willy — Wed, 16 Feb 2011 21:37:22 +0000

nice to see a blogger hard at work if you tweet add me @favoriterecipe

By: Materia Condensada. Cuinar Ciència. (Condensed Matter. Cooking Science) « Moonraker Morsels

Mon, 04 Oct 2010 10:07:23 +0000

[…] in professional kitchens these days for cooking foods at an evenly maintained temperature, I read this article recently about trying to recreate the same conditions in a domestic kitchen. Water […]

By: Student cooking | Daily Tribune

Student cooking | Daily Tribune — Mon, 20 Sep 2010 11:19:09 +0000

[…] severely wedgied if attempting a three-hour braise. And unless you plan on having a crack at “ghetto sous vide” the kettle offers few alternatives beyond noodles and sachets. Beckett suggests trying to get hold […]

By: Student cooking: making a lot of a little – EdConnect

Student cooking: making a lot of a little – EdConnect — Mon, 20 Sep 2010 10:27:21 +0000

By: The Shed

The Shed — Tue, 14 Sep 2010 11:43:41 +0000

I’d definitely give this a go, the steak looks so good. I’m a big fan of low and slow – often cook whole a leg of lamb (again, Marky Market) at gas mark 1 for 7-8 hours which raises the whole temp rather than different levels of ‘doneness’ from outside to in, then a quick burst in a hot oven to crisp the outside and an hour’s resting time.

Just for giggles, here’s Heston Blumenthal cooking a whole pig sous-vide in a hot tub http://www.eatmedaily.com/2009/03/the-trojan-hog-on-hestons-roman-feast-video/

By: Jane-Anne

Jane-Anne — Tue, 14 Sep 2010 10:37:13 +0000

I don’t like sous vide as a method for cooking beef. I want my meat to have a bit of bounce and bite, otherwise I might as well be eating soft butter.

By: Evidence Matters

Evidence Matters — Tue, 14 Sep 2010 08:44:30 +0000

By coincidence I prepared MarkyMarket onglet by sous-vide a few weeks ago. Excellent: the longer cooking makes it butter soft. Cooking Issues has some excellent primers on sous vide cooking. Sous Vide and Low Temp Primer Part II: Cooking without a vacuum has some excellent advice on how to use double-seal bags and exclude air efficiently if people don't have an appropriate sealer.