Comment by Tade0

Comment by Tade0 15 days ago

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I'm in the market for an oven right now and 230V/16A is the voltage/current the one I'll probably be getting operates under.

At 90°C you can do sous vide, so basically use that waste heat entirely.

For such temperatures you'd need a CO2 heat pump, which is still expensive. I don't know about gas, as I don't even have a line to my place.

_zoltan_ 15 days ago

90C for sous vide??? You're going to kill any meal at 90.

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  • Tade0 14 days ago

    Make it "up to 90°C". 5th quarter meats are better done in the higher end of sous vide temperatures.

    Point being, you can throttle your equipment to the desired temperature and use that energy effectively.

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mewpmewp2 15 days ago

How can you bear to eat sous vide though? I've tried it for months and years, and I still find it troublesome. So mushy, nothing enjoy.

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  • SAI_Peregrinus 15 days ago

    Did you skip searing it after sous vide? Did you sous vide it to the "instantly kill all bacteria" temperature (145°F for steak) thereby overcooking & destroying it, or did you sous vide to a lower temperature (at most 125°F) so that it'd reach a medium-rare 130°F-140°F after searing & carryover cooking during resting? It should have a nice seared crust, and the inside absolutely shouldn't be mushy.

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  • brookst 15 days ago

    Please research this. Done right, sous vide is amazing. But it is almost never the only technique used. Just like when you slow roast a prime rib at 200f, you MUST sear to get Maillard reaction and a satisfying texture.

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