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06-23-2017, 07:00 AM

#11

stearns

Dogbert Consultant

Join Date: Oct 2008

First Name: Ben

Location: Park Hill

Posts: 5,421

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Re: Sous vide

Quote:

Originally Posted by pnoon

Bratwurst at 147.5 for two hours and finished in a cast iron skillet.
Sauteed onions. With mustard on a roll.

x 10

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

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