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I've had a sous vide for a while (a sunbeam one), and one thing I'm not sure about is large cuts. e.g. pork sholder. Is it better to cut into 1.5 inch "Steaks" and bag them individually? Or is it better to bag the whole thing? The one thing I'm worried about is circulation. I've got the rack which separates steaks nicely, but I'm worried about just putting the whole shoulder and it resting on the bottom without a rack.
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# ¿ Nov 3, 2013 05:28 |
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# ¿ Apr 29, 2024 02:56 |