Daily Archives: April 10, 2015


Sous Vide Initial Documentation

Until now we documented our Sous Vide cooking on a sheet of paper but now we would like to use this blog to write about our Sous Vide experiences. In this blog entry are all our Sous Vide cooked meals listed below up to now. We use Custom Field SuiteĀ  for the structured documentation of our Sous Vide meals. MealsRump steak cooked at 64°C for 4:30 h in Sous-Vide Garer SV 2447 was dry. Rump steak cooked at 59°C for 4:50 h in Sous-Vide Garer SV 2447 was medium. roast pork and crackling (Krustenbraten) cooked at ??°C for 11:50 h in Sous-Vide Garer […]