1 2010-03-09T03:51:27Z 8 9 How long should you sous vide mussels(in their shells) for till they are pasterised? @60.5 degrees C is 1/2 an hour long enough? 2010-03-10T08:08:06Z sous-vide-mussles 15 13 1 2010-03-04T06:24:43Z 7 9 is there any harmful effects or health concerns to look at with regards to the plastics used to place the food in a vacuum state, and then cook/submerge it in the sous vide machine? any possible chemical reactions in the plastics once it is heated? 2010-03-10T08:08:02Z harmful-effects-of-plastics-used-to-place-the-food 13 33 2010-02-28T13:34:19Z 6 9 Recently the writers at the <a href="http://cookingissues.wordpress.com/2010/02/12/sous-vide-and-low-temp-primer-part-i/#section1">French Culinary Institute blog</a> suggested that we should stop referring to "sous vide" cooking as "sous vide" and instead as "low temperature cooking". Reserving "sous vide" for vacuum sealing methods only. <br /> <br />While I understand that semantically that is correct, it seems that "sous vide" is now in the popular lexicon and would be hard to change. I was wondering what you all felt this method would be popularly called in 5 years and why. <br /> <br />Thanks 2010-03-10T08:08:10Z sous-vide-vs-low-temperature-cooking 1 23 1 2010-02-20T03:29:42Z 5 9 As the temperature of the water drops when you add the bags to the water, do you start timing when the water temp regains the desired temp or when you submerge the bags. I use a sous vide supreme. I can't find the answer anywhere. Thank you 2010-03-10T08:08:11Z timing 12 100 1 2010-01-02T21:28:00Z 4 9 I have had several sous vide prepared meats that were tender and flavorful even though they were relatively "lower" cuts of meat. Does sous vide preparation make much of a difference with better cuts of meat? 2010-03-10T08:08:08Z sous-vide-needed-for-beeter-cuts-of-meat 7 255 7 2010-01-02T16:42:50Z 3 9 What's the best sous vide equipment to get? I know immersion circulators are supposed to be great but are they really worth the extra grand over something like the sous vide magic? And the sous vide supreme just came out, how does it stack up? I can spend as much money as needed, but I'd rather not waste it on expensive equipment unless it really is worth it. Any thoughts are appreciated. Thanks. 2010-03-10T08:07:59Z best-sous-vide-equipment-for-home 4 496 1 2010-01-02T16:35:44Z 2 9 It seems like everyone has a different time and temperature they recommend for sous vide salmon. What do you all think is the best? 2010-03-10T08:08:13Z what-s-the-best-time-and-temperature-combo-for-salmon 5 210 3 2010-01-02T15:11:42Z 1 9 I've read through some of the egullet thread and the information on this site and I think I have a decent idea of how sous vide works. I also got a sous vide magic for Christmas so I'm all set on the equipment side. However, there seems to be a ton of recipes out there and I'm not sure where to start out and get my feet wet. I'd like to try some simple things first before I get into too complicated things. Thanks 2010-03-10T08:08:12Z what-s-the-best-place-to-start-with-sous-vide 6 307