Monday, 8 December 2014

A load of old Codlo

After 18 months since pledging a Kickstarter investment, our Codlo finally arrived.
It was originally due to ship in March 2014 but, as is always the way with these brand new tech things, it took longer than the designer estimated to finally get everything working, then manufactured, boxed and shipped. 

Codlo is a way of cooking sous vide without a sous vide cooker.   you leave it plugged into a socket, and then put the probe into your existing rice or slow cooker - assuming you have one.   We didn't, so we also bought a Codlo rice cooker to go with it.
I've never had a problem cooking rice and so I've never understood the point of rice cookers.   I can see that if  one is cooking vast quantities of rice, perhaps it's easier in a rice cooker?  This one can cook up to 15 cups of uncooked rice.    There are only 2 of us, so that's not likely to be something we need to do.

I was going to write about how it works, but it's probably easier to just post thei Kickstarter video

We tried it with ribeye steak yesterday, and it was a great success.   The steak was evenly cooked  throughout, which was the main reason for using it. When I have really good beef, I like it medium rare (or rarer).  This ended up being medium, or  a bit over that,  but it didn't matter. The steak was cooked evenly and was very moist. 

We will definitely be cooking it this way in future, and I might even try a leaner cut of steak. Maybe.



Kickstarter has had many sous vide alternative devices, and I was envious that my online friend John received his sous-vide-alternative (not Codlo) back in March.   Thank you John for your post on steak, we used your learning when trying out Codlo yesterday! Here is John's entry for anyone interested http://johnnorman.wordpress.com/2014/03/27/sansaire-sous-vide-steak-est-est-est/

 
 


1 comment:

  1. The Codlo looks good for its small size and its ability to cope with casseroles and cured meats like ham that don't work well in a vacuum bag.

    I like the Sansaire for its water circulation, which gives even heat, and for its precision.

    Either way, sous vide is a great way to cook!

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