Comments on: Go to work on a 65/85 egg http://www.tomatom.com/2008/12/go-to-work-on-a-6585-egg/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: edaname http://www.tomatom.com/2008/12/go-to-work-on-a-6585-egg/comment-page-1/#comment-43798 edaname Tue, 16 Dec 2008 17:53:54 +0000 http://www.tomatom.com/?p=981#comment-43798 Ed In order for SousVideMagic to work its magic, all you need is a non fuzzy logic/microcomputer type rice cooker. Look for one with a big pot with simple cook/warm switch. Commercial rice cookers are the best. Ed
In order for SousVideMagic to work its magic, all you need is a non fuzzy logic/microcomputer type rice cooker. Look for one with a big pot with simple cook/warm switch. Commercial rice cookers are the best.

]]> By: Ed http://www.tomatom.com/2008/12/go-to-work-on-a-6585-egg/comment-page-1/#comment-43786 Ed Mon, 15 Dec 2008 22:57:11 +0000 http://www.tomatom.com/?p=981#comment-43786 Hock, I'll try thebeef recipe and I shall be doing plenty more in the future. $1,000 is a whopping amount for these circulators. Maybe somebody should start making them locally. Jess, this isn't exactly quick either. OOh, I think I;ll have an egg - in an hour and a half. Edaname - maybe I should use a rice cooker if one comes my way. Hock, I’ll try thebeef recipe and I shall be doing plenty more in the future. $1,000 is a whopping amount for these circulators. Maybe somebody should start making them locally.
Jess, this isn’t exactly quick either. OOh, I think I;ll have an egg – in an hour and a half.

Edaname – maybe I should use a rice cooker if one comes my way.

]]> By: edaname http://www.tomatom.com/2008/12/go-to-work-on-a-6585-egg/comment-page-1/#comment-43779 edaname Sun, 14 Dec 2008 19:18:43 +0000 http://www.tomatom.com/?p=981#comment-43779 Thanks for the innovative way to cook eggs done precisely at choice temperature. I have been using SousVideMagic from freshmealssolutions.com. It is another PID temperature controller which I use to control rice cookers with much better performance (i.e., temperature stability) than slow cookers. I prefer this method of cooking sous vide rather than using an expensive immersion heater circulator, because it is very energy efficient and I can use it to cook stews and soups with out plastic pouches. Thanks for the innovative way to cook eggs done precisely at choice temperature. I have been using SousVideMagic from freshmealssolutions.com. It is another PID temperature controller which I use to control rice cookers with much better performance (i.e., temperature stability) than slow cookers. I prefer this method of cooking sous vide rather than using an expensive immersion heater circulator, because it is very energy efficient and I can use it to cook stews and soups with out plastic pouches.

]]> By: Jess http://www.tomatom.com/2008/12/go-to-work-on-a-6585-egg/comment-page-1/#comment-43752 Jess Sat, 13 Dec 2008 09:14:50 +0000 http://www.tomatom.com/?p=981#comment-43752 Oh god, I want that now. There is also an alternative to cooking the eggs like that by taking room temperature eggs and putting it in a pot of water at 68 degrees and then into an oven of 75 degrees for about 45 minutes and then you crack the egg out of the shell onto the dish. You get the same effect with the yolk but the whites separate a little, so they don't look like boogly eyes. Also, it is too much effort if you're lazy. Oh god, I want that now.
There is also an alternative to cooking the eggs like that by taking room temperature eggs and putting it in a pot of water at 68 degrees and then into an oven of 75 degrees for about 45 minutes and then you crack the egg out of the shell onto the dish. You get the same effect with the yolk but the whites separate a little, so they don’t look like boogly eyes. Also, it is too much effort if you’re lazy.

]]> By: Hock http://www.tomatom.com/2008/12/go-to-work-on-a-6585-egg/comment-page-1/#comment-43740 Hock Sat, 13 Dec 2008 05:08:07 +0000 http://www.tomatom.com/?p=981#comment-43740 Hi Ed I had kept this link for the temperature controller stored away for over a year (did you or Phil link to this a ways back?). I have been holding on to it for when I no longer had the support of wealthy coked-up backers and I had to purchase my own circulators (how much are they in Oz now? I paid $1000 usd a piece for mine). I would love to see more results with this cheaper method. Try a tender(ish) cut of beef with clarified butter in your slow cooker (infused with blah, blah) 55°C for 45 minutes or so (no bag needed or chamber vacuum machine). You will probably enjoy the results. Hi Ed
I had kept this link for the temperature controller stored away for over a year (did you or Phil link to this a ways back?).
I have been holding on to it for when I no longer had the support of wealthy coked-up backers and I had to purchase my own circulators (how much are they in Oz now? I paid $1000 usd a piece for mine). I would love to see more results with this cheaper method.
Try a tender(ish) cut of beef with clarified butter in your slow cooker (infused with blah, blah) 55°C for 45 minutes or so (no bag needed or chamber vacuum machine).
You will probably enjoy the results.

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