Forum Thermomix

Questions Doubts and Requests => Recipe Requests => Topic started by: KL_inTheMiX on April 13, 2010, 12:59:03 pm

Title: sous-vide cooking
Post by: KL_inTheMiX on April 13, 2010, 12:59:03 pm

has anyone tried / had success with using the TMX as a sous-vide???
I was just reading Thermomixers Soy Chicken inthe Varoma recipe and it mentioned to steam the chook in a bag.
Made me think of the sous-vide method.

I'm guessing that one would have to let the bag sit in the bowl basket as opposed to the Varoma trays ??? ??? ???
How accurate is the temperature gauge on the TMX?  ??? ???

so many questions!!  :-\ :o

Title: Re: sous-vide cooking
Post by: achookwoman on April 13, 2010, 02:10:19 pm

I have been wondering about this also.   Any info appreciated.

Title: Re: sous-vide cooking
Post by: meganjane on April 13, 2010, 04:28:33 pm

I guess you could do this, but who would want their thermie tied up for 24 hours (or more)?

Title: Re: sous-vide cooking
Post by: Thermomixer on April 14, 2010, 02:41:32 am

You can do it, and i have in the basket in bags, but the limiting factor is that you can only do 50, 60, 70, 80 degrees.

The temperature does vary a bit too, but try cooking fish in a bag - and it doesn't need to be vac packed

See this article http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/ (http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/)

Title: Re: sous-vide cooking
Post by: achookwoman on April 14, 2010, 09:57:55 am

Thanks for this link,  Thermomixer.   Food for thought.

Title: Re: sous-vide cooking
Post by: KL_inTheMiX on April 14, 2010, 01:47:00 pm

definately some experimentation required.