Sous Vide Cray MKI
Submitted by till on Wed, 2011-12-21 19:57
So my ghetto Sous-Vide setup is a thermos full of water at 65 degrees C for 45min, inside an esky.
Soft and juicy, the cray was delicate melt-in-the-mouth material, not in the least rubbery. After that long a tiny bit of it was translucent, but pretty much all of it was set.
Now what to try next?
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PattyT
Posts: 1025
Date Joined: 15/08/10
You make some of the most
You make some of the most unbelievable looking meals my man... chef??
Ben Derecki
Posts: 1926
Date Joined: 10/10/07
You could try passing some on
You could try passing some on to me?
till
Posts: 9358
Date Joined: 21/02/08
Not a chef, just the more I
Not a chef, just the more I cook, the more leave passes I get - WIN!!!
PattyT
Posts: 1025
Date Joined: 15/08/10
Everyone wins!! haha
Everyone wins!! haha