Sous vide

Chainsaw13 · 03-06-2016, 04:04 PM

Thanks for the reply. It's a topic I have to keep in mind when making dry cured sausages.

T.G · 03-06-2016, 07:11 PM

Quote:

Originally Posted by markem

I do believe that you are making excuses.

I have friends in Livermore and I suspect that you do as well...

LOL. I actually do know someone at Los Alamos.

Quote:

Originally Posted by Chainsaw13

Thanks for the reply. It's a topic I have to keep in mind when making dry cured sausages.

I've never made dry cured sausage. I do have a contact at the UC who teaches the meat processing program if you have any questions you want forwarded, PM them to me, it's no problem at all for me to pass them on.

nutcracker · 03-20-2016, 07:32 AM

Tried slow cooked egg today - 4 large eggs - 65C for 60 mins in the sous vide supreme.

Failed - the yolk was firm and white still loose.

Conflicting info out there - lower temp for longer?

03-06-2016, 04:04 PM	#1
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,274 Trading: (96)	Re: Sous vide Thanks for the reply. It's a topic I have to keep in mind when making dry cured sausages. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

03-20-2016, 07:32 AM	#3
nutcracker Shameless epicurian Join Date: Apr 2014 First Name: Neil Location: Winnipeg, Canada - Home of the Jets! Posts: 1,631 Trading: (26)	Re: Sous vide Tried slow cooked egg today - 4 large eggs - 65C for 60 mins in the sous vide supreme. Failed - the yolk was firm and white still loose. Conflicting info out there - lower temp for longer? __________________ "Well I ain't often right but I've never been wrong.... Jerry Garcia (R.I.P.)