Alternative to 100% Wai

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Kasper
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Re: Alternative to 100% Wai

Post by Kasper »

What sort of slow cooker do you guys use ?
It seems like in the netherlands there is a new law which says every slow cooker should go up to around 90 degrees in the end.
Is this temperate too high ?
And how do you control temperature with a tajine ?
dime
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Re: Alternative to 100% Wai

Post by dime »

Yes that sounds too high. Mine has three levels, low = 70C (according to my measures), medium and high is boiling.
I'd like still lower than 70, but it is what it is..
Kasper
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Re: Alternative to 100% Wai

Post by Kasper »

Which model you got ?
dime
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Re: Alternative to 100% Wai

Post by dime »

http://www.amazon.de/gp/product/B0010YT ... 00_s00_i00

But I'm looking for something that allows even lower temp. The lowest on this is 70-75

Some of those machines used for sous-vide cooking maybe: http://en.wikipedia.org/wiki/Sous-vide
According to that 55-60C is enough.
Or I find some electrician to reengineer the slow cooker :D
Kasper
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Re: Alternative to 100% Wai

Post by Kasper »

What's the downside of 70 degrees ?
Fat that get rancid or something like that ?

I heard that the keeping warm mode of the crock pot is 65 degrees.
dime
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Re: Alternative to 100% Wai

Post by dime »

The higher the heat, the more detrimental cooking is.. I think we're clear about that ;)
And since only 60 is sufficient, why cooking at 70-75.
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Aytundra
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Re: Alternative to 100% Wai Sous-Vide?

Post by Aytundra »

dime wrote:Some of those machines used for sous-vide cooking maybe: http://en.wikipedia.org/wiki/Sous-vide
According to that 55-60C is enough.
Or I find some electrician to reengineer the slow cooker :D
I was looking for ways to poach egg whites, and I came across the term "Sous-vide".
It is like I stumbled across a top secret device used by those gourmet chefs to cheat in cooking for their fancy restaurants.
Cooking at a specific temperature to bring out the perfect shade of pink in a steak, fillet or other meats are serious business.
AHHHHHH they are so neurotic, they even went to lengths to differentiate pink colour between 1 to 2 degree Celsius or 3 - 5 * F. :roll: Crazy.
Sous Vide Google.JPG
Despite the very gourmet looking name "Sous-vide", I think that the idea can simply be hacked as pre-cooking a meat in a plastic bag in a temperature controlled water bath.

So my question is do you buy a themometer, temperature gun, or a sous-vide to get the exact temperature of water?
Can we cook with a sous-vide (if we can afford it), instead of a slow cooker, tajine, pot, pan, thermogun...etc?
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dime
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Re: Alternative to 100% Wai

Post by dime »

I use such a sous-vide machine that can be precisely controlled to 1C resolution. They are cheaper now, I got mine for ~100 eur.
But I just do normal slow cooking, I don't care about the fancy effects of the vacuum sealed plastic method.
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RRM
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Re: Alternative to 100% Wai

Post by RRM »

dime wrote: Mon 23 Jul 2012 18:43 The higher the heat, the more detrimental cooking is.. I think we're clear about that ;)
And since only 60 is sufficient, why cooking at 70-75.
You are right.
I think that such a device is set to 70 minimally because some bacteria may survive 60.
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