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Eli Lansey
322 followers -
Research scientist. PhD in physics from CUNY. Husband. Father. Very busy.
Research scientist. PhD in physics from CUNY. Husband. Father. Very busy.

322 followers
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I'm trying to understand how overcooking happens with sous vide. I was originally under the impression that you can hold food at target temp indefinitely until MCAH pointed out (and personal experimental evidence verified) that it only increases the margin of error in cook times. Why will continually holding food at a specific temperature continue to cook it?

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This is my DIY sous vide setup, largely following SeattleFoodGeek. I am going to be making some changes, though. http://lanseybrothers.blogspot.com/2012/12/diy-immersion-circulator-version-1.html

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