Thread

Do try your sous vide gadget. It is a very nice tool to have in the cupboard. But you can overdo it. Last weekend I gave a leg of a lamb 6-7 hours on 58 degree C and that was way to much. It was juicy. But way to tender / falling apart completely like a jelly.

I'll keep that in mind. I bought it because Jack Spirko raves about his, but i put it away and forgot about it.