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Posts by werewolf
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ok nice. Looks superb. Is there a reputable reference guide somewhere online for safe sous vide food temps? I understand you sous vide for a bit longer and hence lower temps can get the same bacteria kill. (Eg I consider poultry cooked by standard methods food safe at 74C)
PS starting out doing some sous vide / vac seal research:)
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Oofth! What did temp did you run the sous vide at for the Turkey Gumb ?
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Welcome, from one wolf to another!
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The other side is Kale, onion, tomato and garlic stir fry.
Enough aoli makes anything green taste good!
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Yeah the new prices "highs" are the new lows aren't they
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Bruckster give me a bowl of those chips with some sour crème and I'll be a happy man
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Home alone T Bone steak with mushroom sauce.
Reverse sear till 48c. Chips par boiled then into the bench top toaster oven..
I'll take the meat but leave the chips with the cooks hair on it thanks
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Don't stress if the kettle is running a bit hot. Give whatever you are cooking two or three hours of smoke, tightly wrap with a bit of liquid or sauce, then place it in your gasser or oven on low.
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Everybody who has one needs to do a pork belly in one. This will get all the naysayers but until you do one your comment means nothing.
Haven't tried that yet. How nasty is the clean up? Do you get lots of smoke?
Other than that, we have a Philips model that came from Costco back in the day. Handle hasn't fallen off yet
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Wazza 29L wow! Our "XL" Phillips I think is only 6L!
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that would be flipping cool to make your own small batch coffee
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They must have wanted some steak pretty bad!
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Looks really good mate; definitely have grass envy! I'm in a little unit at the moment while our house gets built; I think the "turf" here comprises of 6 different types of crab grass lol
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Going to be a killer area when finished. Like the idea of rendering up the bbq zone!
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I see lots of turkey crown around but not the other end
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Its looking really good Jimmy70