Sous vide

I have no idea what the right temperature for that is but I've used my sous vide cooker to hold the temperature for tempering chocolate (115˚ then 105˚ then 90˚) and incubating yogurt (180˚ then 110˚). You may need a much larger volume of water and that may take time to come up to temp but once you hit your mark it should maintain it.

You might want to cover your container while it's coming to temp to avoid evaporation and heat loss. And then you may want to keep it covered as much as practical while plucking to keep the temperature stabile as much as possible.

I have no idea how long plucking takes and how much heat loss could occur over time.
Last edited:

New posts New threads Active threads

Top Bottom