Is this not a fancy way to boil in water ? looks like it just controls the water temp and circulates, which is what boiling would do when it bubbles ? or you could do by stirring the water. All you need is the vacuum bags which most of have for repackaging bulk meat Or am I missing something here ?
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Is this not a fancy way to boil in water ? looks like it just controls the water temp and circulates, which is what boiling would do when it bubbles ? or you could do by stirring the water. All you need is the vacuum bags which most of have for repackaging bulk meat Or am I missing something here ?
Actually it's not quite that simple. In this style of cooking the temperature and circulation must be tightly controlled or you risk growing Clostridium botulinum. This is the organism that produces botulin which is the neurotoxin that causes botulism.
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Actually it's not quite that simple. In this style of cooking the temperature and circulation must be tightly controlled or you risk growing Clostridium botulinum. This is the organism that produces botulin which is the neurotoxin that causes botulism.
So the boil in the bags could cause botulism ?
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I think I am getting the picture , this is sorta like low and slow smoking brisket with out the dry heat or smoke. Guess I will have to find a demo on these to see exactly what these do.
__________________ prepared with passion and served with love !
I think I am getting the picture , this is sorta like low and slow smoking brisket with out the dry heat or smoke. Guess I will have to find a demo on these to see exactly what these do.
That's a good analogy. Except because oxygen is toxic to Clostridium botulinum, you don't run the same risk with smoking. additionally, most smoking is done between 200 and 250 degrees, and Sous vide is usually around 140. This is why Thermal Immersion Circulators are important to doing Sous vide safely.
__________________ The Titanic was built by professionals, and the Ark was built by amateurs. Who do you trust?
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