Quote:
Originally Posted by Fire Me Boy!
When did you get sous vide?
I still use mine pretty regularly on protein. Almost always on steak - finish with more salt, pepper, and granulated garlic, then grill the shit out of it for about 60-90 seconds per side.
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I didn't 'get' sous vide. I said a long time ago, I use my rice cooker and digital thermometer to monitor. It can hold pretty much any temperature from 120-135 on 'warm' so long as you hit the temp first on 'cook,' then put a nice heavy towel on top.