Sous vide

CigarNut · 11-11-2019, 03:31 PM

The last time I tried it, I trimmed 1” off the top and removed the stem on a medium choke. Added a little salt, vinegar and oil to the vacuum bag and cooked at 185* for 90 minutes. I tested one and it was not done and put it back in for another 60 minutes and they were no good.

I use my sous vide at least twice a week; I cook chicken, steak/beef, pork and shrimp all the time.

I love my sous vide. My Anova is starting to show it’s age (I can only set it with the Bluetooth app — the control panel does not work, and now the app is hit or miss) and I’m thinking of getting a new one on Black Friday...

11-11-2019, 03:31 PM	#11
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide The last time I tried it, I trimmed 1” off the top and removed the stem on a medium choke. Added a little salt, vinegar and oil to the vacuum bag and cooked at 185* for 90 minutes. I tested one and it was not done and put it back in for another 60 minutes and they were no good. I use my sous vide at least twice a week; I cook chicken, steak/beef, pork and shrimp all the time. I love my sous vide. My Anova is starting to show it’s age (I can only set it with the Bluetooth app — the control panel does not work, and now the app is hit or miss) and I’m thinking of getting a new one on Black Friday... __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.