Quote:
Originally Posted by Anthodavis
Went by the book tha came with the thing.
I need to do some research about cooking times before wasting good beef but I want ed to try it out.
|
Hey I understand. But the chart I'm recommending is put together by chefs with a very thorough understanding of the science behind sous vide. The time guidelines are for texture and I always start with what they rec as optimal, and tweak it to my tastes from there. It's also the best damn way reheat leftover Q!
