I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?
I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?
You can kill off salmonella in an egg via sous vide (57.5-58C for ~90 min) and keep it “raw” enough to still work it into the cookie dough since eggs really start to change texture around 60C.
Oh sweet. You happen to know if that would work for making mayo?