Really gorgeous guide to sous-vide timing: http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide … (from the team that brought you Modernist Cuisine)
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Replying to @starsandrobots
@starsandrobots lovely, though I'd like to see variations for working with frozen meats. /cc@ChefSteps1 reply 0 retweets 1 like -
Replying to @avibryant
@avibryant@starsandrobots@chefsteps Baldwin's got you covered: http://www.douglasbaldwin.com/sous-vide.html#Table_2.3 …1 reply 0 retweets 1 like -
Replying to @newportandy
@newportandy@starsandrobots@ChefSteps baldwin's great, but going all the way from frozen to pasteurized is still unclear.1 reply 0 retweets 0 likes
@newportandy @starsandrobots @ChefSteps as he points out explicitly here: http://forums.egullet.org/topic/144300-sous-vide-recipes-techniques-equipment-2011/page-11#entry1802737 …
1:10 PM - 30 Oct 2014
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