The art of Sous Vide

Happy eggs in the water bath with a Sous Vide machine
lalalalalalalalalala

He's been really happy with the Polyscience Sous Vide Professional Chef Kit
*smacks forehead*
the important tool for any chefs these day
basically u can sous vide any ingredients
but his favourite are Eggs and Beef

*chart stolen from Douglas Baldwin's website*

Cooking under controlled temperature in such precision have alwiz been a dream
meaning there's no failure rate
only success
and every single egg comes out exactly the way you want it to be

and even more intensive chart from Polyscience
yeah I've never cook an egg for ONE HOUR
the above chart is for a minimum of 1 hour cooking time
how do u cook an egg for one hour without making it hard boiled????
it's all in the temprature

but one hour???
it seems u need that long to kill all of its bacteria
it's so technical, coz bacterias die at a certain temperature for different ingredients and meat
chicken and beef use a different temperature and cooking time

Sous vide also allows u to evenly cook your meat
wow now we can ctrl how pink and rare we want out meat thoroughly
no more rare middle and overdone-ness steak on the outside

yummy!!!!
I look forward to my healthy sous-vide-ed food from Mr. JS
heeeeeeeeeee :)))))))))))))

www.polyscience.com