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Want to see how the EGG is made? Click to Watch
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Re: Sous Vide should I keep it?
should you keep it??? Oh hell - yes!!! It should have a small recipe and "how to" booklet in the box. Cooking via sous vide is NOT rocket science and you need not buy a cookbook - as the in…1 · -
Re: Help! - Dutch oven on the plate setter?
No - you are fine - I have done many pots of this and that. BTW your 3 legged Dutch oven is called the camp style. It is my favorite one as the legs allow the heat to surround evenly without ingredie…6 · -
Re: OT: Others use sous vide for reheating leftovers? :OT
Good for you...but if chicken breasts and chops are your only other uses you really are missing the boat on the MANY other GREAT cooks/meals the sous vide will deliver into perfection levels for you…1 · -
Re: Clean Burn - What's the consensus of how to do this?
I'm not here to argue the merits - just stating my opinion...it COULD BE that newer eggs are made with a different ceramic consistency PLUS the walls may even be at least 1/4" thinner. Now,…1 · -
Re: Turbo Spare Ribs
I egged spares last night myself indirect turbo-wise at 345 and they ROCKED! Turning a time or two and no saucing here. Love that new Peking rub!,1 ·
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