Re: Sous vide
The last time I tried it, I trimmed 1” off the top and removed the stem on a medium choke. Added a little salt, vinegar and oil to the vacuum bag and cooked at 185* for 90 minutes. I tested one and it was not done and put it back in for another 60 minutes and they were no good.
I use my sous vide at least twice a week; I cook chicken, steak/beef, pork and shrimp all the time.
I love my sous vide. My Anova is starting to show it’s age (I can only set it with the Bluetooth app — the control panel does not work, and now the app is hit or miss) and I’m thinking of getting a new one on Black Friday...
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