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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 45516 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 45516 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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jamanda Downsizer Moderator
Joined: 22 Oct 2006 Posts: 35056 Location: Devon
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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dpack
Joined: 02 Jul 2005 Posts: 45516 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 45516 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Posted: Sat Jun 11, 16 11:46 am Post subject: |
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dpack wrote: |
umm ,that is interesting.i recon im going to put a waterbath on my Christmas list to santa .
there is a lot of scope for this technique,bbq ribs seems like a possible application if i can convince myself that any possibly included parasite cysts will die at some point in the process. |
Certainly beef short ribs work well. There are two plus points for me. Firstly, it really does get the best, very easily, from the cheaper, tougher cuts. Secondly, for last night, for example, it gives me huge control. We had lamb fillet, for ten, ready exactly when I needed it. It would have been ready an hour earlier, or fifteen hours later. Beautifully pink, moist and juicy. There's no other way I could have cooked that and enjoyed the previous courses.
I don't use it very often, but when it fits, it's amazing. Get a bath with a digital control. One degree really makes a difference. You don't need stirring. And my vac sealer is cheap and cheerful. |
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dpack
Joined: 02 Jul 2005 Posts: 45516 Location: yes
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