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All trimmed up, couple herb crusted and wrapped in prosciutto for dinner tonight, other 3 for cheeky lunches when no one else is around and the rest cut up for snacks
Flank steak with a middle eastern spice rub, sous vide for 24 hours, perfect medium rare and melt in your mouth tender, served with smoky baba ganoush and a Moroccan vegetable curry. Awesome.....no pics all eated....
Been wanting to try a bit of sous vide. Do you have your own vac packer and a proper machine to do it? Not sure how to set it up, thinking a portable induction cooker is the go as I can dial it in to the degree
Been wanting to try a bit of sous vide. Do you have your own vac packer and a proper machine to do it? Not sure how to set it up, thinking a portable induction cooker is the go as I can dial it in to the degree
Got one of these Homepage | Sansaire about six months ago, can be fitted to a variety of containers/pots. They're a good little unit, can dial in temp to a 0.1 of a degree. I Use a vac packer but they aren't always cheap and you can get away with good zip lock bags to a point. Actually I think Aldi had cheap vac sealers advertised recently. Fantastic way to cook. You can get eggs to the point where they are almost a gel.
I haven't cooked with induction but from what I've looked at it seems pretty good.
I checked that a few weeks ago too Bazza. The Light Rye is actually the lowest cal per gram so I started getting that instead. I prefer the higher carb, lower fat option (as lower cal and can eat more).
I bought deb because science! Unfortunately I'm too lazy to do double blind experiment so I expect that due to my low expectations I will be pleasantly surprised even if it is shit.