Received our Sous Vide appliances today, which was a food sealer and vacuum, and Sous Vide cooker. Both from the same company, and both were tried today.
Cooked at 83 Degrees Celsius asparagus for 2 hours. Was too long, and will cut down considerable next time. I became aware that it is not only the temperature that you cook at, but how long as well.
Came across these charts, which are very helpful in the Sous Vide cooking, as a guide for health (which is very important when cooking at low temp.) but for good texture and taste.
Dave Arnold blog
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