Quote:
Originally Posted by LisaJohn
Tell me about the Sous thing please. I have considered getting one but I’m hesitant to cook in plastic.
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So it’s a two fer thing. You HAVE to have a vacuum sealer. You seal all food prior to Sous Vide. I fill the water tank to the minimum level and set the unit to 145 degrees. When it beeps, I take whatever BBQ out of the freezer and put it in away from the unit. Minimum of an hour. It can stay all day if you want.
For steak, set it at 132 for Medium Rare.