Taken from JRE #1392 w/Zach Bitter:
https://youtu.be/ofj3EHrK96U
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Taken from JRE #1392 w/Zach Bitter:
https://youtu.be/ofj3EHrK96U
Video Source
You must be logged in to post a comment.
So what is the answer?
Only used about 6 times so far but food turning out great. https://www.youtube.com/post/UgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours … it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Great, another way to add more and more plastic to the damned landfills. There is no way I will use plastic to cook my steak, I absolutely do not trust any chemical company to have my best interest at heart, they never have, they never will. Go on and cook like this, and then toss the plastic in the trash, lets see where we all end up.
Use sous vide if you want to blast your brain with microplastics
Ask Walter White.