Well, not quite fool proof... you can overcook things... Never over cook a steak. Or chicken.
Sure, the time is glacial compared to what you can do in the oven/grill..... you likely have an hour of playtime... BUT you will regret cooking that fine two inch thick steak at 129 for five hours. OTOH, those ribs at 130 for three days... YUM!
For shank, I usually use a dutch oven, ossobucco style. On top of long grain japanese rice.... hmm....
Tony, you can drink two bottles of wine, have a nap, get up, go the store and not remember the meat till on your way home and it's still fine.
Actually that's about right.
The shank was a couple years back, done cafe au gratin style
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You mean if it lasts long enough to make it to the fridge, lol! I do that for brunches, usually sautéed chard, cheese, tartare, carpaccio, among other.
I have a soft palate so toast can be tough on me. I tend to either use the bagel function on the toaster or simply grill/griddle it, so it's toasted on the inside only.
Why don't you just get a purpose made wand and use a cooler for the tank, like so many of us do?
I don't think you'll regret it, they're anything but expensive.
My Eureka moment happened the first time I used it.
Previously, I used to joke about 'boil in a bag'
How little I knew back then.
Honestly, do yourself a favour.
My Profitec 500 has a PID.
I'm sure my Sousvide Supreme has one.
For sure, my "Macho" SA252 SIT needs a PID. It has gone up in smoke... TWICE.
I'm sure my Sousvide Supreme has one.
For sure, my "Macho" SA252 SIT needs a PID. It has gone up in smoke... TWICE.
Damn you guy's.... I returned to this site to re-kindle my Audio DIY passion, and now you're getting me side-tracked, thinking about a couple of Omega PID controllers I have in my junk box, that I was thinking could fix my temperature control problems on my pellet smoker once and for all.... Now I'm thinking of the sous vide tank, beside the smoker, next to the grill (for the final sear of course) instead of what capacitors I need to order, to get my 10 year old Aleph 2 project back onto the rails....... Not to mention the oak fireplace surround...... My wife's going to kill me, and it's going to be your fault!!!!🙁
Good
Gooder
Goodest
Excellent
Better to ask for forgiveness than permission.
Sous Vide Supreme at 135F with a nice 7.7 lb roast in it.. rubbed with Lawry's salt for four days now ( vacuum bagged in fridge ).
Will finish in five hours on very hot BBQ grill ( oven being used for potatoes ).
Will finish in five hours on very hot BBQ grill ( oven being used for potatoes ).
Tonight will be drums, slow roasted, with gravy, fried Brussels sprouts and baked, thick sliced sweet potatoes. Desert looks to be blueberry tarts just about to come out of the oven.
Sounds like some of you are going to eating well tonight. That’s the way it should be.
Best of the season to all.
Best of the season to all.