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bryan

Stove Top Sous Vide

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Cook Sous Vide Tonight: Stovetop Method http://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method

 

This is for those that would try Sous Vide without all the reasons for special equipment.

 

I just did a Brisket (sv130*=48Hrs) Then browned it with a weed eater.

(I did not use this method Buttttt....)

I used NO seasonings!!! (Not even salt and pepper)

Seasonings intensify with SV cooking.

 

Happy cooking.

 

 

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As stated "I did not use this method butttt.............."

In the begining I used a hot plate and a rheostat. (Later investing in more expensive equipment)

I found gas units to provide better low temp control than electric.

If you really want to have some fun play around with LOW temps on the Komodo Kamado. And yes Dennis has a gas unit available.

See my Eye of round post else where on site. (lump cook)

 

Sous Vide is very iteresting cooking

Komodo Kamado remains not only interesting but fun and the most versital method of cooking.

After all these years Ralph (my Komodo Kamado) still refuses to show any signs of age.

 

Sorry about the salt.

In my second childhood (78 yrs) I find salt and pepped best added after cooking.

Except on my butt cooked on the Komodo Kamada. Where I have plenty of both.

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