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We'll see soon. |
So you're just basically simmering a vacuum packed steak in water? Why do you need a $300 machine to do that? Seems to me that you could do it in a pot (cast iron, of course) on the stove.
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By my random measures of the water over the past hour, the sous vide has been within .8 degrees (according to my Thermapen) every time. |
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OMG |
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Posted via Mobile Device |
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I enjoy both cooking and baking. Yes, they are definitely different. As a cook, I don't measure anything and as a baker, I measure everything precisely. I am a cook first, but a lot of meals require a combination techniques, such as pizza, pot pies, and biscuits and gravy. I also take pride in doing the whole meal, including dessert. Plus fresh baked goods are delicious. So I bake and cook.
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