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I agree that you can accomplish very similar results with water, but traditional sous-vide uses an oil based bath held to temperature. For some reason oil seems
by kls 14y ago
I agree that you can accomplish very similar results with water, but traditional sous-vide uses an oil based bath held to temperature. For some reason oil seems to hold heat more stable and transfer heat more evenly but water is certainly better than say an oven at evenly distributing heat.
- joezydeco 14y agoCorrect. But I get the impression that modern sous-vide techniques are about precise temperature control, not the method used to get there. Everyone uses immersion in oil to cook these days. It's called deep-frying.