Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
I don’t know how much room you have in your kitchen or cupboards but a sous vide machine does only one task. If you don’t have one already or you have any use for a pressure cooker, there are ones that have a sous vide mode. So you can have one machine that multiple uses instead of a single use appliance.
They aren’t looking to get a full machine, but the plunger/stick.