@avibryant @eatnomiku 135 ftw (for roasts)
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@avibryant sounds like a plan! We generally do it at 140F as well but we'd love to see what 135F is like. Let us know :)Thanks. Twitter will use this to make your timeline better. UndoUndo
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@avibryant You could also add some nitrates to keep the color. Or phosphates if you're scared of those.Thanks. Twitter will use this to make your timeline better. UndoUndo
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@avibryant What seasonings did you use? Salt and other spices/seasonings can pull out the color when cooking for long times.Thanks. Twitter will use this to make your timeline better. UndoUndo
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@avibryant 24h is long! I haven’t done longer than 2 hours yet.Thanks. Twitter will use this to make your timeline better. UndoUndo
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@avibryant@eatnomiku I've had even 130 for 24h be grayer than I'd expect from the temperature, not sure why. 135 might not render fat wellThanks. Twitter will use this to make your timeline better. UndoUndo
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@avibryant@eatnomiku yeah, 140F is way too high for non-poultry. Also, time will leech color regardless.Thanks. Twitter will use this to make your timeline better. UndoUndo
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