That’s me in the green shirt. April, Cal, and Susan are in there too.
I wired the controller into an extension cord so I could plug my deep fryer into it. I added a little hook to hang it off the side of the GranPappy, then set off to find some fresh eggs to test it.
Unfortunately, the Sunnyvale farmer’s market egg stand chickens were on strike.
Fast forward two years. I decided it was time to try this doohickey again. Set it up, turned it on, and got wacky temperature readings all over the place. Ordered an air pump. When it arrived, I packed it away into the GranPappy.
Two days ago, Aaron walked in with some eggs. “The neighbors’ chickens escaped again,” he said, “I chased them back home and they gave me some eggs.”
Fresh eggs! Time to sous vide!
Referenced this handy dandy egg chart, decided on 62.5 °C for 45 minutes, and… GO!!!
At minute 44 I decided I wanted slightly more cooked whites, so I added another 15 minutes at 63.5 °C. When the hour was up, I nommed.
Sous vide brinner is goooood.
What’s next? Now that I have the proven power of sous vide in my kitchen I want to use it for everything!