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Thanks Dan. Before you dive into sous vide cooking, I would strongly suggest you read a lot about it. It's definitely not for everyone. But once you understand the science behind it, you will appreciate it for what it is - just another form of cooking.EggDan said:Question on the total time that it was in the bath. Does it take 4 hours to reach 130, or is there another benefit for holding it at that temperature for a prolonged time period?
Yeah, but I'm doing three forums and making movies too. And besides, you're on some kind of metric number system up there. Your 27,983 may only be 15 in American numbers.Little Steven said:Rookie