Quote:
Originally Posted by cooper barrett
Great link, Thank you!
You would think that someone who has a certificate (management level) in food safety should know this stuff but thats not what they teach...
Thanks for the enlightenment.
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If you've never played with sous vide, entry is pretty inexpensive these days. You can get a decent circulator for $100 and a quite nice Joule for $150.
Everyone talks about steak, but it really shines, IMO, with chicken, pork, and fish. Chicken at 140-145, medium rare pork, and perfectly cooked fish are where it's at.
And things you wouldn't think of - custards that are finicky, creme brulee is super easy, and even dulce de leche just by pouring a can of condensed milk into a ball jar and letting it sit.
You might enjoy this thread:
http://www.chiefsplanet.com/bb/showthread.php?t=243228