Sous vide temperature :

Sous Vide at Home ? The perfect egg at 64.5°C ?

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Three months ago I tried a soft boiled egg at 63°C during 1 hour. I have admitted that it was not the perfect egg for me and promissed to make another try. This time I cooked an egg 50 minutes at a constant 64.5°C temparature. And here is[...]

Are Douglas Baldwin Sous Vide Cooking Tables Correct? Review of Baldwin?s table with a 30 mm Salmon Mi-Cuit

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As you may already know Douglas Baldwin “Practical Guide to sous Vide Cooking” is to date probably one of the only serious source of information about sous vide that you can download for free on internet (English, Portuguese/Brazil,[...]