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  1. #11

    stereo.pete's Avatar
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    Wow, that is terrible to hear Salty although I know you'll have your Sous Vide up an running before long with the inspectors approval. I remember last time I was at your place I was seriously contemplating the duck and now I might not get to try it for a while.

  2. #12
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    In a lot of restaurants here in Singapore, they don't usually use immersion circulator. Too expensive and space is at a premium here. They would usually steam in an oven on a rack. Cooking, chilling and reheating is a choice if you have a lot of covers that's gonna come in at a single time and the food takes a longer time to cook.

  3. #13
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    Making friends with inspectors is a very good thing.................
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #14
    Senior Member Salty dog's Avatar
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    Cook chill reheat. The variance is exactly what dude was talking about.

  5. #15

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    We had 3 or 4 circulators at my last restaurant. We usually cooked stuff before service but had at least one going for pick-ups during service. All about timing and hearing the "down-the-road" calls.

  6. #16
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    How much does a setup cost roughly?

  7. #17

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    Quote Originally Posted by slowtyper View Post
    How much does a setup cost roughly?
    For home or a restaurant?

    At home you can get started for about $500. For a restaurant...$3k-5k to start and depending how what size vac sealer you want and how many circulators or water ovens you need. You can use the home stuff in a pro kitchen, depending on what you want to do with it. If you want to have proteins bagged and held in a bath during service, chances are the home water ovens aren't big enough.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  8. #18
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    At home you can get by for a lot less than that! Hack a slow cooker and get a Costco vac sealer and away you go.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  9. #19

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    what temps do sous vide dishes get cooked at, normally? im guessing low...

  10. #20

    JohnnyChance's Avatar
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    Depends. Most proteins are 120-140. Eggs around 165 depending how you want them. Veggies and potatoes 185.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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