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  1. You can use the lower temp for 2 days and approach pull-apart texture. I routinely do pulled pork at 150 for 2days
  2. Thanks so much. Really helpful. I think it might work.
  3. I went out to harvest my first tomatoes and found Henry in the garden eating all the ripe ones. VERMIN!
  4. It is jabbed with a zillion blades. I wouldn't SV at low temp since external bacteria are driven into the meat by the blades. I've braised such meat and saw no difference.
  5. How about all the food that came in between?
  6. And eG was at the center of it. Maybe 20 years ago? At he time I had wondered why Crockpot didn't come in with a product. Took a while.
  7. It really is an improvement. But I usually have no fish use for SV.
  8. No circulation. It relies on convection like the Sous Vide Supreme. I bought an SVS ages ago, before immersion circulators were priced for home use (as opposed labs funded by NIH for PCR studies etc). My SVS is a giant water bath that lives in the cellar and serves me well for long cooks of big meats. Detractors would say that there's not 0.005% temperature control.....
  9. Only 15 years late to the game, Crockpot has a sous vide bath. It looks to be the equal of the Sous Vide Supreme at a much lower price. Only drawback is a limitation to 30 hour cooks Crock-Pot 7-Quart Cook & Carry™ Slow Cooker with Sous Vide,Programmable, Stainless Steel (eG-friendly Amazon.com link)
  10. I think they work. I use them and never had a problem
  11. gfweb

    Dinner 2024

    I'm so sorry @Maison Rustique. Prayers for all concerned.
  12. https://myfuckingrestaurant.com/?lang=en They do have a website, including a Catalan version...but no web menu. Wondering if its a joke. But lots of reviews are there.
  13. gfweb

    Dinner 2024

    Hmm. I think I'd flip that ratio. add sriracha and maybe zap it in the uwave.
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