First attempt at Sous-Vide cooking. Try at your own risk…
Temperature:65 degrees +/- 3 (to be modified in version 2 of the cooking apparatus once I get a PID controller)
Cooking time: 1 hour 20 mins approx.
Ingredients (per apple):
1 shot of dark rum
2 desert spoons of sugar
Ground Cinnamon – a couple of shakes
Ginger – just a sprinkling
1 desert spoon of raisins
50ml of water (ammended from 100ml, it was a bit too watery).
Oh and don’t forget to add 1 apple, peeled and cut into 8th’s (amended from quarters, the chunks were a bit too large)!
Put everything in a ziplock bag, squeeze out the air by sealing it more or less underwater, shake well and put in the sous-vide. I’m using a so far un-modified deep fat fryer filled with water. Serve in a bowl with the juice – remember to eat it using a spoon!