posted by Dave Arnold
We are often accused of being long-winded. Guilty. When we looked at the sous-vide primer, however, even we thought it was too long—so we decided to break it into parts. I have finished parts I and II and posted some nice charts:
Complete:
- Purdy Pictures: Sous-Vide and Low Temp Charts
- I . Introduction to Low-Temperature Cooking and Sous-Vide
- II. Low Temperature Cooking Without a Vacuum
Yet to Come:
- III. Use and Abuse of the Vacuum Machine andVacuum Tricks
- IV. Temperature Control and Safety
- V. Cooking Meats and Poultry
- VI. Cooking Fish
- VII. Cooking Everything Else