They didnt say boiled, “just 135C for 2h”. So on a grill i guess? Or in the oven? Or fried in oil? I mean yeah the water still wont go beyond 100 but thats just the number they set i guess.
That’s doesn’t really make sense. The water bath itself usually contains a heating element. Even in that scenario, the water temp is still limited to 100C, would boil off and the oven would just be cooking the sous vide equipment and the vacuum bag. The thermal limit is an inherent property of water where it transition from its liquid to gaseous phase.
They didnt say boiled, “just 135C for 2h”. So on a grill i guess? Or in the oven? Or fried in oil? I mean yeah the water still wont go beyond 100 but thats just the number they set i guess.
sous vide means vacuum sealed and submerged in a water bath with precisely controlled temperature for a long period of time
I see but considering how confused this person is, maybe they just put the whole water bath in the oven or something.
That’s doesn’t really make sense. The water bath itself usually contains a heating element. Even in that scenario, the water temp is still limited to 100C, would boil off and the oven would just be cooking the sous vide equipment and the vacuum bag. The thermal limit is an inherent property of water where it transition from its liquid to gaseous phase.
Some commercial sous vide machines cook with oil, and could be set to 135C