I bought a Sous Vide cooker, but the Android app I downloaded is giving me
questionable temperatures and times. Can anyone recommend a high quality
guide to temperature/time settings for sous vide?

--
W

In article >,
"W" > wrote:

> I bought a Sous Vide cooker, but the Android app I downloaded is giving me
> questionable temperatures and times. Can anyone recommend a high quality
> guide to temperature/time settings for sous vide?

What times and temperatures do you find "questionable"?

look around for information by Douglas Baldwin, or google on "sous vide
Kenji" for some good stuff.

Isaac

isw" > wrote in message
...
> In article >,
> "W" > wrote:
>
> > I bought a Sous Vide cooker, but the Android app I downloaded is giving
me
> > questionable temperatures and times. Can anyone recommend a high
quality
> > guide to temperature/time settings for sous vide?
>
> What times and temperatures do you find "questionable"?

I was told to cook at steak at a particular temperature for 2.5 hours and it
would come out medium rare, and instead the inner third was medium rare and
the outer two thirds were well done.


> look around for information by Douglas Baldwin, or google on "sous vide
> Kenji" for some good stuff.

I bought the Baldwin book, thanks.

--
W

On Tue, 16 Feb 2016 23:53:12 -0800, "W" >
wrote:

>isw" > wrote in message
...
>> In article >,
>> "W" > wrote:
>>
>> > I bought a Sous Vide cooker, but the Android app I downloaded is giving
>me
>> > questionable temperatures and times. Can anyone recommend a high
>quality
>> > guide to temperature/time settings for sous vide?
>>
>> What times and temperatures do you find "questionable"?
>
>I was told to cook at steak at a particular temperature for 2.5 hours and it
>would come out medium rare, and instead the inner third was medium rare and
>the outer two thirds were well done.

How thick a steak and what kind of steak, salmon, shark, pork, beef
chuck... I can't imagine cooking a rib steak or porterhouse by that
method, not unless you're afflicted with TIAD.


>> look around for information by Douglas Baldwin, or google on "sous vide
>> Kenji" for some good stuff.
>
>I bought the Baldwin book, thanks.

On Wednesday, February 17, 2016 at 12:18:18 PM UTC-6, Brooklyn1 wrote:
> On Tue, 16 Feb 2016 23:53:12 -0800, "W" >
> wrote:
>
> >isw" > wrote in message
> ...
> >> In article >,
> >> "W" > wrote:
> >>
> >> > I bought a Sous Vide cooker, but the Android app I downloaded is giving
> >me
> >> > questionable temperatures and times. Can anyone recommend a high
> >quality
> >> > guide to temperature/time settings for sous vide?
> >>
> >> What times and temperatures do you find "questionable"?
> >
> >I was told to cook at steak at a particular temperature for 2.5 hours and it
> >would come out medium rare, and instead the inner third was medium rare and
> >the outer two thirds were well done.
>
> How thick a steak and what kind of steak, salmon, shark, pork, beef
> chuck... I can't imagine cooking a rib steak or porterhouse by that
> method, not unless you're afflicted with TIAD.
>
>
> >> look around for information by Douglas Baldwin, or google on "sous vide
> >> Kenji" for some good stuff.
> >
> >I bought the Baldwin book, thanks.

Bryan sous vide cooked a filet of beef that way with the sous vide cooker I assisted him to cobble together with an electric roasting pan and a temp controller circuit he bought. Ask him about his sous vide cooking experience!

John Kuthe...

On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
wrote:

>On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
>
>> How thick a steak and what kind of steak, salmon, shark, pork, beef
>> chuck... I can't imagine cooking a rib steak or porterhouse by that
>> method, not unless you're afflicted with TIAD.
>
>Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
>
>If you ever order steak in a medium to high-end restaurant, there's a
>very good chance that's how it's been prepared. Same goes for much of
>the chicken and fish, too.


Chicken and fish are excellent poached... poached porterhouse
epitomizes TIAD.

On Wednesday, February 17, 2016 at 2:23:49 PM UTC-5, Brooklyn1 wrote:
> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
> wrote:
>
> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
> >
> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
> >> method, not unless you're afflicted with TIAD.
> >
> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
> >
> >If you ever order steak in a medium to high-end restaurant, there's a
> >very good chance that's how it's been prepared. Same goes for much of
> >the chicken and fish, too.
>
>
> Chicken and fish are excellent poached... poached porterhouse
> epitomizes TIAD.

It's not poached, because the it's in a bag, not immersed in liquid.
And you can sear it after it's cooked.

Cindy Hamilton

On 2/16/2016 8:13 PM, W wrote:
> I bought a Sous Vide cooker, but the Android app I downloaded is giving me
> questionable temperatures and times. Can anyone recommend a high quality
> guide to temperature/time settings for sous vide?
>

I'm guessing that cooking a rib roast in a sous vide-like style will be
popular in the future. Roast in a very slow oven temp till the internal
temperature is about 120-130 degrees. Take it out of the oven and let it
rest for 20 min or more. Blast the meat in a very hot oven for a few
minutes till browned. The great thing about this is you can carve it
straight from the oven. No waiting!

"Cindy Hamilton" > wrote in message
...
> On Wednesday, February 17, 2016 at 2:23:49 PM UTC-5, Brooklyn1 wrote:
>> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
>> wrote:
>>
>> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
>> >
>> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
>> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
>> >> method, not unless you're afflicted with TIAD.
>> >
>> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
>> >
>> >If you ever order steak in a medium to high-end restaurant, there's a
>> >very good chance that's how it's been prepared. Same goes for much of
>> >the chicken and fish, too.
>>
>>
>> Chicken and fish are excellent poached... poached porterhouse
>> epitomizes TIAD.
>
> It's not poached, because the it's in a bag, not immersed in liquid.
> And you can sear it after it's cooked.

Yes! That is how I do ours. Not only is it in a bag all the air is
expelled.

--
http://www.helpforheroes.org.uk/shop/

Sheldon wrote:

> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
> wrote:
>
> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
> >
> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
> >> method, not unless you're afflicted with TIAD.
> >
> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
> >
> >If you ever order steak in a medium to high-end restaurant, there's a
> >very good chance that's how it's been prepared. Same goes for much of
> >the chicken and fish, too.
>
>
> Chicken and fish are excellent poached... poached porterhouse
> epitomizes TIAD.


A "medium to high - end restaurant" for Steve is McTaco's...or maybe Steve is thinking of Maid - Rite, where the ground mystery meat is steamed...

--
Best
Greg

On Wed, 17 Feb 2016 12:36:31 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 17, 2016 at 2:23:49 PM UTC-5, Brooklyn1 wrote:
>> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
>> wrote:
>>
>> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
>> >
>> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
>> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
>> >> method, not unless you're afflicted with TIAD.
>> >
>> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
>> >
>> >If you ever order steak in a medium to high-end restaurant, there's a
>> >very good chance that's how it's been prepared. Same goes for much of
>> >the chicken and fish, too.
>>
>>
>> Chicken and fish are excellent poached... poached porterhouse
>> epitomizes TIAD.
>
>It's not poached, because the it's in a bag, not immersed in liquid.

That's poached.

In article >,
"W" > wrote:

> isw" > wrote in message
> ...
> > In article >,
> > "W" > wrote:
> >
> > > I bought a Sous Vide cooker, but the Android app I downloaded is giving
> me
> > > questionable temperatures and times. Can anyone recommend a high
> quality
> > > guide to temperature/time settings for sous vide?
> >
> > What times and temperatures do you find "questionable"?
>
> I was told to cook at steak at a particular temperature for 2.5 hours and it
> would come out medium rare, and instead the inner third was medium rare and
> the outer two thirds were well done.

Wish you had shared what that "particular temperature" was. Without
that, it's impossible to diagnose what was wrong.

Because for medium-rare the water bath should have been around 132-135 F
(55-57 C). To get well done, the water would have to be considerably
higher (around 158/70).

So something went terribly wrong and the water bath was *way* too hot.

Isaac

"isw" > wrote in message
...

> Wish you had shared what that "particular temperature" was. Without
> that, it's impossible to diagnose what was wrong.
>
> Because for medium-rare the water bath should have been around 132-135 F
> (55-57 C). To get well done, the water would have to be considerably
> higher (around 158/70).
>
> So something went terribly wrong and the water bath was *way* too hot.

Was the steak very thick?

For steaks I have:

Rare
129f 1.30 - 3.00 hours

Medium rare
136f 1.30 - 3.00 hours

Well done
158f 1.30 - 3.00 hours

The latter timing the last safe time.

If it is very thick you might want to cook it as a roast.

Rare
133f 7.00 -16.00 hours

Medium rare
140f 6.00 - 1400 hours

Well done
185f 6.00 - 11.00 hours

HTH

--
http://www.helpforheroes.org.uk/shop/

"isw" > wrote in message



Here is a good one, it has explanations at the front too.

https://www.chefsteps.com/activities...rature-guide--

....

http://www.helpforheroes.org.uk/shop/

On Wednesday, February 17, 2016 at 3:52:21 PM UTC-5, dsi1 wrote:
> On 2/16/2016 8:13 PM, W wrote:
> > I bought a Sous Vide cooker, but the Android app I downloaded is giving me
> > questionable temperatures and times. Can anyone recommend a high quality
> > guide to temperature/time settings for sous vide?
> >
>
> I'm guessing that cooking a rib roast in a sous vide-like style will be
> popular in the future. Roast in a very slow oven temp till the internal
> temperature is about 120-130 degrees. Take it out of the oven and let it
> rest for 20 min or more. Blast the meat in a very hot oven for a few
> minutes till browned. The great thing about this is you can carve it
> straight from the oven. No waiting!

Actually, I cook rib roast in a very slow oven, and when it's
120-130 F internally, the outside is already nice and brown.
I generally get my roast a few days in advance and leave it
uncovered in the "beer fridge" in the basement so the exterior
is nice and dry, which promotes browning. No blasting necessary.

What I don't get, though, is drippings. Happily, we prefer
the meat plain (me) or with mayo-horseradish sauce (him).
Twice-baked potatoes on the side.

Cindy Hamilton

On Thursday, February 18, 2016 at 1:41:44 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, February 17, 2016 at 3:52:21 PM UTC-5, dsi1 wrote:
> > On 2/16/2016 8:13 PM, W wrote:
> > > I bought a Sous Vide cooker, but the Android app I downloaded is giving me
> > > questionable temperatures and times. Can anyone recommend a high quality
> > > guide to temperature/time settings for sous vide?
> > >
> >
> > I'm guessing that cooking a rib roast in a sous vide-like style will be
> > popular in the future. Roast in a very slow oven temp till the internal
> > temperature is about 120-130 degrees. Take it out of the oven and let it
> > rest for 20 min or more. Blast the meat in a very hot oven for a few
> > minutes till browned. The great thing about this is you can carve it
> > straight from the oven. No waiting!
>
> Actually, I cook rib roast in a very slow oven, and when it's
> 120-130 F internally, the outside is already nice and brown.
> I generally get my roast a few days in advance and leave it
> uncovered in the "beer fridge" in the basement so the exterior
> is nice and dry, which promotes browning. No blasting necessary.
>
> What I don't get, though, is drippings. Happily, we prefer
> the meat plain (me) or with mayo-horseradish sauce (him).
> Twice-baked potatoes on the side.
>
> Cindy Hamilton

Sounds great! It's a pretty good idea to leave the seasoned roast in the refrigerator for a couple of days. I will do that when I have the time and the presence of mind. You're right about the no drippings but that's a good thing in my book.

My favorite roast is when my daughter's boyfriend brings home the prime rib from the restaurant he cooks for. Boy that's a pretty hunk of meat. He'll bring along some garlic mashed potatoes too but I'm getting sick of that stuff.

On 2/18/16 4:37 AM, Ophelia wrote:
>
> Here is a good one, it has explanations at the front too.
>
> https://www.chefsteps.com/activities...rature-guide--

I've used that one, but I found this one to be better for my Sans Ai

http://www.xhost.org/SousVide%20times_and_temps.pdf

or

http://www.xhost.org/SousVide times_and_temps.pdf

-- Larry

"pltrgyst" > wrote in message
...
> On 2/18/16 4:37 AM, Ophelia wrote:
>>
>> Here is a good one, it has explanations at the front too.
>>
>> https://www.chefsteps.com/activities...rature-guide--
>
> I've used that one, but I found this one to be better for my Sans Ai
>
> http://www.xhost.org/SousVide%20times_and_temps.pdf
>
> or
>
> http://www.xhost.org/SousVide times_and_temps.pdf

Thanks, Larry. That one works fine for me but I am printing yours off and
will try it out)

--
http://www.helpforheroes.org.uk/shop/

On 2/18/2016 10:02 PM, Sqwertz wrote:
> Can't comment on the rest of the fish.
>
> -sw


I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

"Brooklyn1" > wrote in message
...
> On Wed, 17 Feb 2016 12:36:31 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, February 17, 2016 at 2:23:49 PM UTC-5, Brooklyn1 wrote:
> >> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
> >> wrote:
> >>
> >> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
> >> >
> >> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
> >> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
> >> >> method, not unless you're afflicted with TIAD.
> >> >
> >> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
> >> >
> >> >If you ever order steak in a medium to high-end restaurant, there's a
> >> >very good chance that's how it's been prepared. Same goes for much of
> >> >the chicken and fish, too.
> >>
> >>
> >> Chicken and fish are excellent poached... poached porterhouse
> >> epitomizes TIAD.
> >
> >It's not poached, because the it's in a bag, not immersed in liquid.
>
> That's poached.

By definition, poaching requires direct contact of the fluid to the food,
and one of the main aspects of poaching is the transfer of flavors from the
food to the liquid.

Sous vide strictly avoids contact of the food to the water by the placement
of a barrier between the two. The purpose of the water in sous vide is to
provide even temperature control around the food - much as you would have in
a dutch oven - but with the added benefit of very strict control of
temperature for the entire cooking process.

--
W

"isw" > wrote in message
...
> In article >,
> "W" > wrote:
>
> > isw" > wrote in message
> > ...
> > > In article >,
> > > "W" > wrote:
> > >
> > > > I bought a Sous Vide cooker, but the Android app I downloaded is
giving
> > me
> > > > questionable temperatures and times. Can anyone recommend a high
> > quality
> > > > guide to temperature/time settings for sous vide?
> > >
> > > What times and temperatures do you find "questionable"?
> >
> > I was told to cook at steak at a particular temperature for 2.5 hours
and it
> > would come out medium rare, and instead the inner third was medium rare
and
> > the outer two thirds were well done.
>
> Wish you had shared what that "particular temperature" was. Without
> that, it's impossible to diagnose what was wrong.
>
> Because for medium-rare the water bath should have been around 132-135 F
> (55-57 C). To get well done, the water would have to be considerably
> higher (around 158/70).
>
> So something went terribly wrong and the water bath was *way* too hot.

Meat was 30mm thick and temperature was dialed in at 55 C.

I tried to calibrate against two good thermometers, and it appears by sous
vide is off by about 3 F. My sous vide is high by that amount. Would that
be enough to give my result?

Maybe I need to adjust the recipes by the error in the unit's thermostat?

--
W

On 2/20/16 2:07 PM, W wrote:

> I tried to calibrate against two good thermometers, and it appears by sous
> vide is off by about 3 F. My sous vide is high by that amount.

Wouldn't it to be much more accurate to calibrate by boiling water with
your sous vide?

-- Larry

On 2/21/2016 2:06 AM, Sqwertz wrote:
> What aren't you telling us?
>
> -sw
I'm a PROUD woman-stalker, ya know?

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Saturday, February 20, 2016 at 8:34:53 PM UTC-5, pltrgyst wrote:
> Wouldn't it to be much more accurate to calibrate by boiling water with
> your sous vide?
>
> -- Larry

No. The temperature is too far away from the temperature at which you use the water bath and the accuracy required is tight.

It's not a good method for any thermometer if you need it calibrated at a temperature significantly different from the boiling point of water. It only gives you one data point.

http://www.richardfisher.com

On 2/22/16 9:57 AM, Helpful person wrote:
> On Saturday, February 20, 2016 at 8:34:53 PM UTC-5, pltrgyst wrote:
>> Wouldn't it to be much more accurate to calibrate by boiling water with
>> your sous vide?
>>
>> -- Larry
>
> No. The temperature is too far away from the temperature at which you use the water bath and the accuracy required is tight.
>
> It's not a good method for any thermometer if you need it calibrated at a temperature significantly different from the boiling point of water. It only gives you one data point.

An ice bath gives you the other end.

-- Larry

On Monday, February 22, 2016 at 8:57:04 AM UTC-6, Helpful person wrote:
> On Saturday, February 20, 2016 at 8:34:53 PM UTC-5, pltrgyst wrote:
> > Wouldn't it to be much more accurate to calibrate by boiling water with
> > your sous vide?
> >
> > -- Larry
>
> No. The temperature is too far away from the temperature at which you use the water bath and the accuracy required is tight.
>
> It's not a good method for any thermometer if you need it calibrated at a temperature significantly different from the boiling point of water. It only gives you one data point.
>
> http://www.richardfisher.com

I test my candy thermometers every year before beginning my Christmas Candy.. I boil water and see if they register 100C or 212F. One thermometer is 1/2 a degree high and the other 1/2 a degree low. I think I have them marked. I check them every year anyway. I figure if that's correct the rest of the graduations probably are too.

John Kuthe...

On Monday, February 22, 2016 at 9:51:28 PM UTC-6, pltrgyst wrote:
> On 2/22/16 9:57 AM, Helpful person wrote:
> > On Saturday, February 20, 2016 at 8:34:53 PM UTC-5, pltrgyst wrote:
> >> Wouldn't it to be much more accurate to calibrate by boiling water with
> >> your sous vide?
> >>
> >> -- Larry
> >
> > No. The temperature is too far away from the temperature at which you use the water bath and the accuracy required is tight.
> >
> > It's not a good method for any thermometer if you need it calibrated at a temperature significantly different from the boiling point of water. It only gives you one data point.
>
> An ice bath gives you the other end.
>
> -- Larry

And what are you gonna do with these two data points?

John Kuthe...

On Monday, February 22, 2016 at 11:17:13 PM UTC-5, John Kuthe wrote:
> On Monday, February 22, 2016 at 8:57:04 AM UTC-6, Helpful person wrote:
> > On Saturday, February 20, 2016 at 8:34:53 PM UTC-5, pltrgyst wrote:
> > > Wouldn't it to be much more accurate to calibrate by boiling water with
> > > your sous vide?
> > >
> > > -- Larry
> >
> > No. The temperature is too far away from the temperature at which you use the water bath and the accuracy required is tight.
> >
> > It's not a good method for any thermometer if you need it calibrated at a temperature significantly different from the boiling point of water. It only gives you one data point.
> >
> > http://www.richardfisher.com
>
> I test my candy thermometers every year before beginning my Christmas Candy. I boil water and see if they register 100C or 212F. One thermometer is 1/2 a degree high and the other 1/2 a degree low. I think I have them marked. I check them every year anyway. I figure if that's correct the rest of the graduations probably are too.
>
> John Kuthe...

I expect what you do is fine. Candy thermometers need to be very accurate so I would expect careful calibration from the manufacturer, as long as you choose a good one. Your tests check that nothing has drastically gone wrong.

http://www.richardfisher.com

On Tuesday, February 23, 2016 at 8:17:35 AM UTC-6, Helpful person wrote:
> On Monday, February 22, 2016 at 11:17:13 PM UTC-5, John Kuthe wrote:
> > On Monday, February 22, 2016 at 8:57:04 AM UTC-6, Helpful person wrote:
> > > On Saturday, February 20, 2016 at 8:34:53 PM UTC-5, pltrgyst wrote:
> > > > Wouldn't it to be much more accurate to calibrate by boiling water with
> > > > your sous vide?
> > > >
> > > > -- Larry
> > >
> > > No. The temperature is too far away from the temperature at which you use the water bath and the accuracy required is tight.
> > >
> > > It's not a good method for any thermometer if you need it calibrated at a temperature significantly different from the boiling point of water. It only gives you one data point.
> > >
> > > http://www.richardfisher.com
> >
> > I test my candy thermometers every year before beginning my Christmas Candy. I boil water and see if they register 100C or 212F. One thermometer is 1/2 a degree high and the other 1/2 a degree low. I think I have them marked. I check them every year anyway. I figure if that's correct the rest of the graduations probably are too.
> >
> > John Kuthe...
>
> I expect what you do is fine. Candy thermometers need to be very accurate so I would expect careful calibration from the manufacturer, as long as you choose a good one. Your tests check that nothing has drastically gone wrong.
>
> http://www.richardfisher.com

Exactly, and how many things can go wrong with a thermometer?

I bought a new backup candy thermometer when the mercury in one got an air bubble in it. Not sure how that happens, but that's an anomaly I don't trust.

On Tuesday, February 23, 2016 at 9:44:54 AM UTC-5, John Kuthe wrote:
>
> I bought a new backup candy thermometer when the mercury in one got an air bubble in it. Not sure how that happens, but that's an anomaly I don't trust.
>
> John Kuthe...

You can get rid of the "bubble" either by shaking the thermometer or putting it in the freezer. It should then be fine. However, I don't blame you for not trusting it.

http://www.richardfisher.com

On 2/22/16 11:17 PM, John Kuthe wrote:
> On Monday, February 22, 2016 at 9:51:28 PM UTC-6, pltrgyst wrote:
>> On 2/22/16 9:57 AM, Helpful person wrote:
>>> On Saturday, February 20, 2016 at 8:34:53 PM UTC-5, pltrgyst wrote:
>>>> Wouldn't it to be much more accurate to calibrate by boiling water with
>>>> your sous vide?
>>>
>>> No. The temperature is too far away from the temperature at which you use the water bath and the accuracy required is tight.
>>>
>>> It's not a good method for any thermometer if you need it calibrated at a temperature significantly different from the boiling point of water. It only gives you one data point.
>>
>> An ice bath gives you the other end.
>
> And what are you gonna do with these two data points?

Ummm, determine the actual temperature at every graduation or reading of
your thermometer in between the boiling and freezing points.

-- Larry

On 2016-02-25, pltrgyst > wrote:

> Ummm, determine the actual temperature at every graduation or reading of
> your thermometer in between the boiling and freezing points.

I'm at 7800 ft above sea level. What's my boiling point?

You need not answer. I know the temp. I was jes making a point.

nb

On 2016-02-17 06:13:31 +0000, W said:

> I bought a Sous Vide cooker, but the Android app I downloaded is giving me
> questionable temperatures and times. Can anyone recommend a high quality
> guide to temperature/time settings for sous vide?

Which device did you choose and where did you get it? I am lusting
after one and the $200 ticket is holding me back.


--
--
Barb
www.barbschaller.com, last update April 2013

"Melba's Jammin'" > wrote in message
news:2016030714042670337-barbschaller@earthlinknet...
> On 2016-02-17 06:13:31 +0000, W said:
>
>> I bought a Sous Vide cooker, but the Android app I downloaded is giving
>> me
>> questionable temperatures and times. Can anyone recommend a high
>> quality
>> guide to temperature/time settings for sous vide?
>
> Which device did you choose and where did you get it? I am lusting after
> one and the $200 ticket is holding me back.

I love mine, Barb. It makes the toughest meats very tender.

This is looks exactly like mine although under the Lakeland label. Mine also
doubles as a slow cooker.

http://www.waitrosekitchen.com/gastr...Q&gclsrc=aw.ds


--
http://www.helpforheroes.org.uk/shop/

"Melba's Jammin'" > wrote in message
news:2016030714042670337-barbschaller@earthlinknet...
> On 2016-02-17 06:13:31 +0000, W said:
> > I bought a Sous Vide cooker, but the Android app I downloaded is giving
me
> > questionable temperatures and times. Can anyone recommend a high
quality
> > guide to temperature/time settings for sous vide?
>
> Which device did you choose and where did you get it? I am lusting
> after one and the $200 ticket is holding me back.

I bought the VonShef, and I guess at this price you could buy a few of them:

http://www.amazon.com/gp/product/B00NMIRSTI

--
W

On 3/11/2016 10:37 PM, Sqwertz wrote:
> Maybe it's still a British
> term.
>
> -sw
Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++