Friday, December 02, 2011

Sous Vide at home

Attempting Sous Vide technique at home to slowly heat up left over rib roast. Using a glass to weigh meat down and a hot water trickle. Measured temp of water: our water temp only came up just past 100 degrees. You might want your water hotter to do this.

Click for more from the is set on flickr!


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