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.
We are super excited to present our unboxing of the Anova Precision Cooker. This is our first video post and we hope you like it!
And please do excuse our slanted backdrop! This is our first production shoot and we didn’t realise the backdrop was slanted when we shot the video! Ooops! Yes, we will certainly learn from this and we hope to improve for our subsequent videos.
Many of you sous vide fans who have been using the Anova Precision Cooker have been asking when the app will be released. Well, go check out the iTunes store now cos the app is out!
With this app, you can now unlock the full Bluetooth potential of your Anova Precision Cooker. After our unboxing of the Anova Precision Cooker, our next video will be our review of its sous vide performance and this app has come out just in time!
Feb 3, 2015. Mark that date in your calendar! Better yet, go sign up on their website
Cos that’s the day that the Paragon Induction Cooktop will be on sale for a massive 48% discount through a crowdfunding campaign on Indiegogo!
The Paragon Induction Cooktop is brought to you by FirstBuild, a subsidiary of GE. You may recall our recent news article about GE muscling in on the sous vide industry through their sous vide accessory that links up to their newly launched range of induction cooktops.
Dry, boring, bland, about as exciting as eating cardboard.
That’s a comment often heard when discussing the prospect of eating chicken breasts for dinner. It’s healthy, lean protein but chicken breasts are just so… blah.
That is until… you’ve had sous vide chicken breasts!
GE has just announced (20 Jan 2015) that it will be launching 3 new brands of induction cooktops in May 2015; Café™, Profile™ and Monogram®. The new Café, and Monogram induction cooktops will give the user the ability to have precise heat control with swipe-friendly controls that’s commonly seen on our smartphones and tablets. In addition, sous vide fans will be keen to know that GE have also announced a sous vide accessory that will work with these new induction cooktops.
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).
Food safety is one of the most misunderstood aspects of sous vide cooking. Is it safe to eat food boiled in a plastic bag? And the water in the water bath doesn’t even reach boiling temperature, that can’t be safe to eat! These are just some of the common misconceptions attached to sous vide cooking.
So let’s tackle these myths one by one.