sous vide testing!

boneless leg of lamb
(1/3 of joint) at 138F
pink!!  just right
pan fry to brown

rib eye roast,
cut into 500g chunks at 138F
6 hours
Sear on hot cast iron pan from cold (to avoid cooking the beef further)
Move the beef quickly around the cast iron plate to evaporate the liquid off

Eggs 
at 149 F for about 2 hours
white still runny
yolk soft but not runny

(onsen tamago at 155 to 158F... to try next time)

BRISKET
130F for 48 hours!!!  WOW!!!  but go light on herbs.  better without

chicken 
breast at 60C overnight - not bad.  well cooked.  not soft.

"double boiled chicken"
put chicken in glass jar
fill with water
1 tablespooon soya sauce
0.5 tsp salt
one clove garlic
3 slices ginger
3/4 chicken thighs
150 F for 2 hours


Pork ribs 
at 138F for 16 hours. . Still slightly chewy
144F for 21 hours....  WOW!!  super soft and tender


pulled pork shoulder
174F for 17 hours
seared on cast iron plate - skin comes out really nice. but splatters a lot

trying again at 160F.....  500g shoulder with 1/2 tsp salt and peanut butter!  for 16 hours




yoghurt -
perfectly thick and creamy
heat till 180F to 185F.  cool down to 120F or room temp
put in at 104F
for 6 to 8 hours?


fish -
garoupa
118F for 50 mins (1.5 inch thick pieces) - max one hour..
heat up the water first, then drop in the fish
take out fish and put into cold water to stop cooking process
comes out quite firm, not flaky.  seems almost not cooked


trying at 122F...
better but tendons still stringy though..

trying 126F for 2 hours.  perfect!

SNAPPER: trying 124F for 2 hours

MA YOU fish - 124F overcooks.  try 120F or 122F