mgm9128
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Turbot, sous vide.
http://www.elevenmadisonpark.com/FILMS/film_sous2.html
http://www.elevenmadisonpark.com/FILMS/film_sous2.html
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Turbot, sous vide.
http://www.elevenmadisonpark.com/FILMS/film_sous2.html
He basically says the same thing Matt and Kyle do about the advantage of sous vide for textures, and emphasizes proper seasoning. The sous vide endive with ginger and orange seems like it would taste really great.
I, for one, would suggest sous vide to you because it would expand your horizons. If you get one, I'd be happy to forward any notes I have on times, temps etc.
Thanks. I think I'm going to look into starting within the next few weeks. You are probably using an immersion circulator as opposed to a machine? Do you have any recommendations on which setup is best to start with?
I think I'm going to look into starting within the next few weeks. You are probably using an immersion circulator as opposed to a machine? Do you have any recommendations on which setup is best to start with?
I actually have both though I only bought the circulator. I suppose I prefer it because it is more adaptable.
I don't need a mailing address, mm. I can post a spreadsheet here, I think.
I know. I was only joking that you would be so kind to mail me your spare sous vide machine.
I'm guessing kwilk is about 1500 miles ahead of you in line.