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07-25-2018, 07:57 AM
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#1 |
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Dogbert Consultant
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Re: Sous vide
How long did you cook the pork belly for? I love making that with ramen, one of the best things I've made with the SV
__________________
"Ignoring all the racket of conventional reality" - Keller Williams |
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09-03-2018, 08:37 AM
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Life's too short Swishers
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Re: Sous vide
Quote:
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09-04-2018, 02:46 PM
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#3 |
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Dr of Quantum Inebrionics
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Re: Sous vide
Had a near disaster over the weekend. I was tossed a big fat rib eye in the cooker, set it for 128 and made a run to the store. Came back about an hour later and noticed the temp on the cooker said 145!
 Pulled it out and tossed it in ice water while I investigated. Temp was set for 128, but temp was 145. Had to unplug the cooker to get it to work again. Fortunately, the steak started frozen, and was a decent medium-medium rare, so not quite ruined. I won't be placing much trust in this Anova for a while...
__________________
 "I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." Winston Churchill
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