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A detailed guide to getting the most out of your immersion heater
Anova immersion circulator: https://amzn.to/3qwGAmK
Lipavi plastic box: https://amzn.to/2KaR07x (mine is 12 quarts)
Vacuum Beer Cooler Tip:
https://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
Reverse input method:
https://youtu.be/9zU-hISLJgc
Cooking temperatures (these are for the textures I like – adjust to personal taste):
124F (51C) – salmon
131F (55C) – tender cuts of beef, lamb, pork, veal, duck breasts, fish (other than salmon)
135F (57C) – tender cuts of premium beef (higher temperature needed to melt extra marbling)
141F (61C) – chicken breasts, shrimp
146F (63C) – eggs
Cooking time :
Beef, lamb, pork, veal, duck breasts, chicken breasts
1 hour for thicknesses less than 1.5 inches (3.8 cm)
2 hours for thicknesses of 1.5 to 2 inches (3.8 to 5 cm)
Catch a shrimp
20 minutes for thicknesses up to 1 inch
25 minutes for 1 inch to 1.5 inches
Eggs
45 minutes
Support my channel
https://www.patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
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