So I just faced a little dilemma -- when putting the meat in the bag, it touched a lot of the bag. So the part that was hanging over the edge wasn't in the heat at all. How do you get the cooked meat out without touched those parts of the bag? Just be really careful or what's the work around...
maybe a dumb question, but do you guys take the meat direct from fridge and drop in bath or do you let it sit out first (and for how long)?
say if i want to do chicken breast, and the recommendation is 149F for 1 hour, that's 1 hour direct from fridge?
The anova precision is a lightning deal on amazon right now for $119 (for about another 3.5 hours or so)
http://www.amazon.com/Anova-Culinary-Precision-Immersion-Circulator/dp/B00UKPBXM4
holy fcking shit, how does that make it past the first meeting?!
i mean, what is the rationale behind that fucking idea? Was someone like, "hey guys, i've got a brilliant idea -- what if someone was trying to steal your car and you caught them in the act? what if we let the owner lock it...
those are nothing. you get through it after a few minutes.
now, a stanky ass passenger you gotta sit near or around for the entire flight? aww hellllll naaw
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