I see mostly meat on this sub since I've been watching. I do a lot of porkchops (my 2 year old isn't into steak yet) and assorted other things, but my sous vide is largely used for 63 degree eggs (145.4 F). Practically dissolves into my ramen and makes it nice and creamy. I keep it at that temp for 1 hour.
by stsmurf
5 Comments
How long at that temp?
Damn, that looks tasty, did you make the rest or store bought? Do you also do the super tasty pork with a name I’ll just butcher in the sous vide?
where the eggs still in the shell for the cook or in a bag?
Look at the rich guy/girl who can afford eggs!
That’s a fantastic idea! Never used it for that!