Re: Sous vide
Nice to see you're enjoying it, Bill.
I did a 8-9lb Rib roast yesterday. 10 hours @ 132°. Finished in the broiler for 5 min a side.
Came out fantastic.
I haven't been experimenting much with the Anova of late. Lot's of the same old, same old going in, and the same old, same old perfect results coming out.
I really wan't to do burgers, and give sausage a try. Every time I make either, I forget I want to sous vide them, throw them on the grill, then kick myself for forgetting.
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