{"id":31,"date":"2015-04-10T19:20:05","date_gmt":"2015-04-10T19:20:05","guid":{"rendered":"http:\/\/elise-robert.de\/?p=31"},"modified":"2017-01-22T11:32:51","modified_gmt":"2017-01-22T10:32:51","slug":"sous-vide-initial-documentation","status":"publish","type":"post","link":"https:\/\/elise-robert.de\/2015\/04\/sous-vide-initial-documentation\/","title":{"rendered":"Sous Vide Initial Documentation"},"content":{"rendered":"

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.<\/p>\n

In this blog entry are all our Sous Vide cooked meals listed below up to now.<\/p>\n

We use Custom Field Suite<\/a>\u00a0 for the structured documentation of our Sous Vide meals.<\/p>\n\n

Meals<\/h2>

Rump steak<\/em> cooked at 64<\/em>°C for 4:30<\/em> h in Sous-Vide Garer SV 2447<\/em> was dry<\/em>.\n

Rump steak<\/em> cooked at 59<\/em>°C for 4:50<\/em> h in Sous-Vide Garer SV 2447<\/em> was medium<\/em>.\n

roast pork and crackling (Krustenbraten)<\/em> cooked at ??<\/span><\/em>°C for 11:50<\/em> h in Sous-Vide Garer SV 2447<\/em> was good<\/em>.\n

roast pork and crackling (Krustenbraten)<\/em> cooked at 68<\/em>°C for 24:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was good<\/em>.\n

marinated beef (Sauerbraten)<\/em> cooked at 57<\/em>°C for 25:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was good with horseradish<\/em>.\n

Pork tenderloin (Schweinelachs)<\/em> cooked at 65<\/em>°C for 24:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was dry<\/em>.\n

Pork tenderloin (Schweinelachs)<\/em> cooked at 64<\/em>°C for 24:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was good<\/em>.\n

Beef<\/em> cooked at 55<\/em>°C for 24:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was dry, chewy<\/em>.\n

Fillet of pork<\/em> cooked at 64<\/em>°C for 11:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was ??<\/span><\/em>.\n

pork roast with crust (Schaeuferle)<\/em> cooked at 68<\/em>°C for 22:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was ??<\/span><\/em>.\n

spit roast (Spiessbraten)<\/em> cooked at 64<\/em>°C for 23:00<\/em> h in Sous-Vide Garer SV 2447<\/em> was ??<\/span><\/em>.\n","protected":false},"excerpt":{"rendered":"

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 Suite\u00a0 for the structured documentation of […]<\/p>\n","protected":false},"author":1,"featured_media":866,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/posts\/31"}],"collection":[{"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":9,"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/posts\/31\/revisions"}],"predecessor-version":[{"id":47,"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/posts\/31\/revisions\/47"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/media\/866"}],"wp:attachment":[{"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/media?parent=31"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/categories?post=31"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elise-robert.de\/wp-json\/wp\/v2\/tags?post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}