How is it connected to smoking meat? I feel strange posting grilling threads on a smoking meat forum. :icon_rolleyes:
Mike
is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Repeat, what is this sous vide ?
Your briskit was the best i have had.I'm in! My wife gave me one for Cristmas. Been playing around a little at work for a couple years now.
Your briskit was the best i have had.
I have not yet heard from Brian on have this posting section yet. I think only Admins can make a new group section.Thank you.
I wanted to post what I have for the cook, but did not seem to fit anywhere. So maybe if we get the new area I will be able to share with a group interested in that style of cooking.