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jtcBoynton

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  • Re: Reverse Sear vs Sous Vide

    jtcBoyntonjtcBoynton
    Wrong comparison. Its not sous vide vs reverse sear. They are both part of two heat cooking of a steak. A low temp stage and a high temp stage. Reverse sear refers to low heat first then high heat wh…
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  • Re: Reverse Sear vs Sous Vide

    jtcBoyntonjtcBoynton
    But some of us on the egg forum do reverse sear with a SV low temp followed by high temp sear on the egg. Others do a reverse sear using the egg for both low and high temp stage. It’s reverse sear e…
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  • Re: Reverse Sear vs Sous Vide

    jtcBoyntonjtcBoynton
    Except sous vide is reverse sear. You may prefer another low temp mechanism than sous vide, but sous vide cooking of a steak is one form of reverse sear. Therefore reverse sear cannot be better than…
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  • Re: The Ultimate Peach Cobbler

    jtcBoyntonjtcBoynton
    Just finished baking a tropical version. Mango. Was in a hurry so missed the pan size recommendation. Thought I saw a 10.5” mentioned. Needed to be bigger or a tall sided pan. 
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  • Re: New soon to be owner

    jtcBoyntonjtcBoynton
    A good instant read thermometer is a standard piece of equipment for all cooking so not really an accessory for the egg. Thermoworks brand Thermapens are quality units. Check them out and then compar…
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