Sous vide fans, we are pleased to bring you our second video, the unboxing of the Sansaire Sous Vide Machine!
We’ve certainly learnt a lot from the production of our first video. We hope you can see the improvements we’ve made! Well at least the backdrop isn’t slanted anymore! HAHA!
Today, we are pleased to present our interview with Taylor Dawson, Product Evangelist at FirstBuild. He is a key member of the team that was behind the birth of the Paragon Induction Cooktop. The Sous Vide Guys are proud to be one of the first to speak to him just after the wildly successful Indiegogo crowdfunding launch of the Paragon. We got to ask him questions about his experience with sous vide and his insights in the conceptualization of the Paragon.
As we have discussed previously in our article on food safety, if you want to store your food back in the refrigerator after you have cooked it sous vide, there is a need to quickly chill your food so that it is not in the ‘temperature danger-zone’ which is between 4.4°C to 60°C (40°F to 140°F).