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04-23-2015, 10:01 AM | #316 | |
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For this weekend: Duck. |
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04-23-2015, 10:06 AM | #317 | |
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04-23-2015, 10:08 AM | #318 |
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04-23-2015, 10:10 AM | #319 | |
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I'd set the probe for 95-100 while long cooking and turn the crock off when it beeps.
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04-23-2015, 10:11 AM | #320 |
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Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.
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04-23-2015, 10:11 AM | #321 | |
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04-23-2015, 10:14 AM | #322 |
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I hear you. Good luck with your idea. Please let me know how it turns out. I keep debating all the options, because I don't want to add another full size item to the counter, but I really want to try working with sous vide at home.
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04-23-2015, 10:20 AM | #323 |
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04-23-2015, 10:21 AM | #324 |
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perfect, now will you hold it over the flame?
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04-23-2015, 10:23 AM | #325 | |
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Hmmm. I've read there is no actual temperature difference between low and high, just how LONG it takes to get to temp. |
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04-23-2015, 10:24 AM | #326 |
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04-23-2015, 10:25 AM | #327 |
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From what I've read, low is 180-195 and high is 210-220.
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04-23-2015, 10:41 AM | #328 |
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A torch is cooler
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04-23-2015, 10:43 AM | #329 |
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04-23-2015, 12:57 PM | #330 |
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