I thought of something the APO might do
what would be more difficult w a standard SV system :
I personally feel meat(s) are always better w SV temps and times.
more flavor in the meat , not squeezed out into the ' medium ' etc
Id like to make some MeatBalls , and SV them in some sauce
130.1 for 6 hours. I think that would get a very tender MB , and a sauce
flavorful based on your add-ins to the crushed ( Organic , think Can lining here )
tomatoes.
that brings up firming up the MB just short of freezing so they don't compress when Vac's
they I though about how I make my Ragu-ish , in the iPot :
Id do everything the same ie iPot construction of the ' Critical Mass '
but APO it at 130.1 ( or just above the APO's true Pasteur point )
thus the meat would not extrude much into the sauce ..
and be tender
and the same for the similar prep , but w MB's
I do not want to get into Firmware upgrades etc,
so I'll wait. also I have some electrical issues in my kitchen
that need some work
Next Spring , after the Vaccination program is effective ?
