{"id":898,"date":"2011-03-11T20:13:00","date_gmt":"2011-03-11T20:13:00","guid":{"rendered":"https:\/\/theshanty.us\/?p=898"},"modified":"2025-08-04T20:14:36","modified_gmt":"2025-08-04T20:14:36","slug":"coming-next-to-my-kitchen-low-budget-sous-vide","status":"publish","type":"post","link":"http:\/\/blog.theshanty.us\/index.php\/2011\/03\/11\/coming-next-to-my-kitchen-low-budget-sous-vide\/","title":{"rendered":"Coming next to my kitchen, Low budget Sous-vide"},"content":{"rendered":"\n<p>Time to get back into the micro controller world. I plan on blending micro-controllers with temperature sensors, heaters and pumps to COOK!<\/p>\n\n\n\n<p>Sous-vide<\/p>\n\n\n\n<p>French for under vacuum. The process basically consists of vacuum packing food in a plastic bag and immersing it in water bath at a constant temperature (typically the temperature of the food when it&#8217;s considered &#8220;done&#8221;) for a long enough period of time to let it reach that heat all the way through and kill any possible pathogens in the food.<\/p>\n\n\n\n<p>Most food, when cooked sous-vide requires &#8220;finishing&#8221; or a quick trip into the frying pan or under the broiler to give it the appearance of having been cooked by that method.<\/p>\n\n\n\n<p>Two of the biggest benefits of sous-vide are that the food is extremely moist since all of the moisture is trapped in the bag with the food and the food can rest at the &#8220;done&#8221; temperature for many hours without becoming overdone, allowing for wide flexibility in serving times.<\/p>\n\n\n\n<p>There will be much more to come on this topic.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Time to get back into the micro controller world. I<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-898","post","type-post","status-publish","format-standard","hentry","category-cooking"],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","chromenews-featured":"","chromenews-large":"","chromenews-medium":""},"author_info":{"display_name":"chuckularone","author_link":"http:\/\/blog.theshanty.us\/index.php\/author\/chuckularone\/"},"category_info":"<a href=\"http:\/\/blog.theshanty.us\/index.php\/category\/cooking\/\" rel=\"category tag\">Cooking<\/a>","tag_info":"Cooking","comment_count":"0","_links":{"self":[{"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/posts\/898"}],"collection":[{"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/comments?post=898"}],"version-history":[{"count":1,"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/posts\/898\/revisions"}],"predecessor-version":[{"id":899,"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/posts\/898\/revisions\/899"}],"wp:attachment":[{"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/media?parent=898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/categories?post=898"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.theshanty.us\/index.php\/wp-json\/wp\/v2\/tags?post=898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}