Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
I seriously doubt any piece of factory kit can control to this limit of accuracy, let alone domestic machines. It may read to 0.1 but it won't even measure that accurately.The oven idea is possible IF you have a fancy oven with very accurate temperature control at the low temps needed, which for most SV cooking is around 60C. SV machines work at very closely controlled temps 0.1C for prof kit, 0.5 to 1C for domestic kit. Ovens cycle +/- several degrees.
Anyhow, if I wanted to eat Sous-Vide I'd go to an average Restaurant or Hotel with a choice of dishes that seem beyond the capabilities of the 'Chefs' to eat industrially produced food ... I've no desire to fark about doing it at home. I do it for a living. I can cook a perfectly good rare steak with a very hot pan.