Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1) скачать в хорошем качестве

Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1)

Sous-Vide Like a Pro by avoiding 4 common mistakes An in-depth guide to making the most of your immersion circulator Anova Immersion Circulator: https://amzn.to/3qwGAmK Lipavi Plastic Box: https://amzn.to/2KaR07x (mine is 12 qt) Beer Cooler Sous-vide Hack: https://www.seriouseats.com/2010/04/c... Reverse Sear Method:    • Steak in the Oven (as Good as Sous-vide)   Cooking Temperatures (these are for textures that I like -- adjust to your personal liking): 124F (51C) - salmon 131F (55C) - tender cuts of beef, lamb, pork, veal, duck breasts, fish (other than salmon) 135F (57C) - tender cuts of prime beef (higher temp needed to melt extra marbling) 141F (61C) - chicken breasts, shrimp 146F (63C) - eggs Cooking Times: Beef, lamb, pork, veal, duck breasts, chicken breasts 1 hour for thicknesses less than 1.5 inches (3.8 cm) 2 hours for thicknesses 1.5 - 2 inches (3.8 - 5 cm) Fish a shrimp 20 minutes for thicknesses up to 1 inch 25 minutes for 1 inch to 1.5 inches Eggs 45 minutes Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   TWITTER:   / helenrennie1   INSTAGRAM:   / helen.rennie