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I don't think cold water out of a tap is cold enough. I don't know the exact times, but it's generally recommended to use enough ice in ice water that it won't
by mattmaroon 13y ago
I don't think cold water out of a tap is cold enough. I don't know the exact times, but it's generally recommended to use enough ice in ice water that it won't totally melt before the food gets below 40F. But you could do some sort of chilled reservoir. Then you're doubling the size though.
- anologwintermut 13y agoI figured it wasn't cold enough. The idea would be to dump the latent heat in the water. So at least you start from room temperature water and chill it from there. I'm guessing this still wouldn't get cold fast enough, but I don't know how fast "fast enough" is.
- mattmaroon 13y agoYeah, I wouldn't risk it. It's hard to get much cooling power within home kitchen constraints. Really kinda sucks. Douglas Baldwin has a little on it at http://www.douglasbaldwin.com/sous-vide.html http://www.douglasbaldwin.com/sous-vide.html You could probably find it from one of his sources if you cared enough. It made my brain hurt.