Ladies and Gentlemen,
I am about to enter the new world (new to me) of Sous Vide Cooking and have absolutely no experience.
I understand the concept, but have no references as to temperature or length of cook for the different cuts of meat.
Should I invest in a Sous Vide Cook Book or is there some sort of chart out there somewhere on the internet that I can use as a reference?
I'm pretty pumped. My daughter in law read my mind this year. . .Great Kid! And it's an Inkbird!
Thanks,
John
I am about to enter the new world (new to me) of Sous Vide Cooking and have absolutely no experience.
I understand the concept, but have no references as to temperature or length of cook for the different cuts of meat.
Should I invest in a Sous Vide Cook Book or is there some sort of chart out there somewhere on the internet that I can use as a reference?
I'm pretty pumped. My daughter in law read my mind this year. . .Great Kid! And it's an Inkbird!
Thanks,
John