« Reply #40 on: January 07, 2015, 07:15:13 AM »
That looks wonderful, Bigg - more ammunition...
I take it you're one step closer to becoming a hot tuber like us.
Just think of those cold Minnesota winters when your outdoor cookers are snowed in, you can slow cook indoors with sous vide.
I've thought about that. The other side are two teenage girls and a wife that likes to eat out. Planning 50 or more ours ahead is difficult. I am on the precipice, but still considering the jump.....
I look at it like thawing a turkey, it takes several days, while it thaws I go about my business cooking and eating other meals, including eating out. Not all SV recipes take 50 hours, many can be done in one day, similar to a meal done in a crockpot, set it in the morning and it will be ready for dinner that night.
Logged
Laissez Les Bon Temps Rouler
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)