我有近两年的Sous Vide Equipment。我的是通过多态态制作的。我绝对喜欢它。我有几个建议。转到egullet.com并查找那里的Sous视频线程。这是一个非常有用的线程。另外，给自己了几本书。一个是杰森·洛桑繁忙的厨师的帮助视频帮助，另一个是Douglas E. Baldwin的家庭厨师的Sous视频。Baldwin的书也许是两者的科学。例如，我不再煮牛排，任何其他方式。 It is particularly useful for the tougher cuts as doing them sous vide creates a meltingly tender steak. I will do a few of them up at once and, when finished, cool them very quickly in an ice bath. Once cold, they can go straight into your freezer and be reheated from frozen using your sous vide equipment. Very handy and very safe, provided that you cool them quickly. Chicken breasts are another thing I find is spectacular cooked sous vide. Actually, many cuts of meat benefit from the sous vide treatment. I don't bother with vegetables but I understand that they are very good cooked this way as well. Don't let the scare stories deter you from buying your equipment. Just follow proper instruction and you will be fine.
