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In Reply to: Angus Chuck Short Ribs "En Sous Vide" posted by Jackitup on January 24, 2014 at 00:19:16:
Jon, I for one really appreciate you keeping us up to date on your sous vide adventurer. But, 42 hours at 135 degrees just scares the hell out of me. I hope nobody attempts to do this with their WSN. If you could get the same kind of results by cooking at 160 degrees I might be more inclined to give this a try. No matter how much I read it is just hard for me to wrap my head around this deal.
I am reading a new series of books by Hugh Howey named Sand. It's about a time in the future where the old world is buried beneath the sand dunes. I revolves around a family of sand divers who dive down in the sand to recover buried treasures from the old world. This is how they survive in the miserable world they live in. It is fascinating reading but totally illogical. It is so interesting I have to force myself to stop reading. I find your adventures with Sous Vide to be somewhat similar. Hugh Howey also wrote the "WOOL" series of books that like Sand was fascinating, totally different and unbelievable but I read all of them.
Thanks for the updates.
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