- Banned
- #1
Sharp Things
Lil-Rokslider
Since I'm going to be doing more sous vide cooking, I picked up a sous vide machine and a searzall. Thankfully I have a lot of different species of game meat to experiment on. Here is the sous vide machine and the water container.
I larded a Water Buffalo roast with pieces of fresh garlic and coated it with a secret spice blend.
I sealed it and it rested in the chiller overnight.
At 10 am, it went in the water at 135F and will stay there for 8 hours.
I larded a Water Buffalo roast with pieces of fresh garlic and coated it with a secret spice blend.
I sealed it and it rested in the chiller overnight.
At 10 am, it went in the water at 135F and will stay there for 8 hours.