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I would so chow down on that..we add sauerkraut here in Ohio. What I don't understand is the temp setting and length of time to cook. I know you have to plan, no problem, but have any info on that. Thanks Pam ;*))
Quote from: bbqchef on April 29, 2013, 07:42:14 AMNice but it really took 30 HOURS to cook?Yes It does take a little planning.....beef ribs for 48 hrs and BB's for 24
Nice but it really took 30 HOURS to cook?
These scallops were done using the SV method. Time in the water bath was 30 mins. and temp. was 140 F followed by a very quick sear in butter:)
Quote from: Rummm on April 29, 2013, 08:50:13 AMQuote from: bbqchef on April 29, 2013, 07:42:14 AMNice but it really took 30 HOURS to cook?Yes It does take a little planning.....beef ribs for 48 hrs and BB's for 24 ...and I thought waiting through the stall on a 13 lb brisket was excruciating.
Ran across this article on another forum.. I'd be very leery of this for anything other than a small piece of beef or fish/veggies. http://mobile.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
Rummm I got an old crock pot with a bad thermostat(always on high) and was thinking of getting one of these...http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44You think this will work good with a crock pot? And what about water circulation?