Sous Vide Equiptment

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The things about clostridium botulinum is that it can only produce neurotoxins during sporulation which can only occur in an anaerobic environment (an environment totally devoid of oxygen (for those of you who haven't been playing along)). Also spore growth only occurs in low acid (ph higher than 4.6) high moisture environments between 38F and 110F. Clostridium Botulinum is present in soil and water so all of our food sources are effected, but only the neurotoxins that are produced during sporulation which can only occur within those very distinct parameters can make you sick.

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Dang, I thought that was what happened to a McDonald's french fry when it sat under one's car seat for more than two months!

Quick update: The Nomiku has been pushed back to a completion date of March.

At Juleps, we use a CVap three or four times a week. Sullivan has 7 or 8 CVap cabinets. People tell us our turkey is the best they've ever had each holiday season. It's also a great way to cook finicky veg like haricots vert (which have been blanched and shocked previously). Fun fact: Winston's Restaurant at Sullivan was named after Winston Industries founder Winston Shelton, who donated many of our CVap cabinets on campus. He's also the guy who developed the Collectromatic Fryer for Col. Sanders.

Last year we catered a party at a private home where they had a home-sized CVap installed under their kitchen counter. I was SO jealous!

I'm really looking forward to Sous Vide machines to become more accessible for home chefs... hopefully the Nomiku starts the trend.

I've done the beer cooler "water bath" for steaks, and they turned out great (although I never bothered to do it again... a 250 degree oven and a meat thermometer do the trick).

I'm also curious to see how Sous Vide machines change casual restaurants. You could use them to make high quality "fast" food.