Sous vide

T.G · 01-22-2016, 06:40 PM

Yeah, I wasn't thinking about the ones like yours which are mostly oil and pulverized solids, when I said that. I was thinking more about the higher liquid content ones. I should have been more clear.

The high liquid content ones that I messed with, things that had more than just oil, they had stuff like vinegar or other acids, and more volume, they yielded almost kind of a boiled meat end result. Not what I was looking for to say the least.

01-22-2016, 06:40 PM	#11
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,585 Trading: (37)	Re: Sous vide Yeah, I wasn't thinking about the ones like yours which are mostly oil and pulverized solids, when I said that. I was thinking more about the higher liquid content ones. I should have been more clear. The high liquid content ones that I messed with, things that had more than just oil, they had stuff like vinegar or other acids, and more volume, they yielded almost kind of a boiled meat end result. Not what I was looking for to say the least. Last edited by T.G; 01-22-2016 at 06:46 PM.