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Sous Vide

Really dumb sous vide question

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Really dumb sous vide question

calf | Dec 24, 2013 11:37 AM

Generally when a recipe says "using a 70 ℃ bath cook sous vide for 30 min", does this imply start the timer when the food is put in, or when the contents reach an internal temperature of 70 ℃?

I'm inclined to guess the straightforward 30 min, because the food is supposed to be sealed which prevents measuring the temperature. Please correct if mistaken!

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