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We have a PolyScience at work, and we do Short Ribs Sous Vide for 3 days. I cannot stand the texture of the meat afterwards, it's... strange... Some like it, some do not. Though, I am not at liberty to say where I work, due to I'm pretty sure we're unlicensed.
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# ¿ Dec 2, 2013 02:03 |
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# ¿ May 21, 2024 04:50 |