Inspired by the spicy thread recently, I decided to make this, and quite enjoyed it. It's based on Habaneros which I immensely enjoy. I usually do a relish which is 50/50 finely chopped onion and...
Type: Posts; User: Henrik Gelardi
Inspired by the spicy thread recently, I decided to make this, and quite enjoyed it. It's based on Habaneros which I immensely enjoy. I usually do a relish which is 50/50 finely chopped onion and...
Cool Raffe - congrats ! You should consider buying a digital thermometer to confirm the exact cooking temperature - make or break for the success of the project !
Sensational, Henrik!
I have been fascinated about this for a long time, always thought I might take a go at it. Now you got me going. My thought was to use an industrial/medical device, they come...
I very much agree, Gordon - my cooking times are based on a table that takes both shape and origin into account, as calculated by sous vide guru Douglas Baldwin, who writes:
"While there are a lot...
I agree David, but this has a different scope to it. Imagine having 8 steaks of uneven thickness to cook to the same doneness. This way you can start them 3 hours ahead, and the result will be...
Well, Gentlemen, I have read the pages of this thread with a lot of interest. I need to make the curry presented on page 11 (I, think it was), and love the fact that there is so much love for good...