About this blog

So what's this blog about then? I'll tell you.

The internet's dripping with times and temperatures for cooking sous vide but what's good?

I got my water bath a little while ago and gave Google a good workout to find out how long to cook this and that and what temperatures work best but you get so many combinations to choose from, you're on our own to decide what to do. So, being the selfless kinda guy that I am, I'm doing this blog to show how things work out when you do those times and temperatures. Someone's making the mistakes so you don't have to. And that's me. I like mistakes. I embrace mistakes. Except when I've got to eat them.

So I'll be doing the cooking, my lovely girlfriend will be taking the photos and we'll present them to you via this bag o'wires we call the internet. No fancy swipes, foams or dots from a bottle, this is to show what happens if you stick something in a bag and chuck it in some water. Just bear in mind that if something doesn't work, you'll have the info but we'll be the poor buggers having to eat it because there's no backup plan in the fridge.

Equipment used is always going to be a SousVide Supreme Demi, Anova WiFi Precision Cooker and a Sousvidetools VS3000 vacuum sealer. I could tell you about the blowtorch but quite frankly the bloody thing terrifies me so I'm 50:50 on whether I'm going to use it again so it might not be relevant.

Cameras used are a Canon SX700HS and Canon EOS 100D.

An important note

I'm not a chef, I've never worked in the food industry and I'm even less of a microbiologist than I am a chef, and I'm not a chef. I'm trying out sous vide cooking and posting the results in the hope that it's useful at a time when it's a relatively new thing to be doing at home. My liability ends there. On the plus side, if I've posted it, I didn't die so that might be encouraging.