Iron Chef WAYCT - What Are You Cooking Today
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I didn’t get any off taste on a 1 hour steak. The Maillard reaction is real, But I’m not sure about it’s affect on 3 day cooks. Regardless. I’ve done 3 day pork belly (no pre-sear) and it’s a pain in the ass to keep
Adding water IMO. Glad wrap takes that out of the equation. Also a 10 quart Cambro container is nice for larger cuts. I’ve had my Nomiku immersion circulator for 4 years now and I love it. Good
Luck with yours. If you have the taste for it, Duck Confit is amazing by sous vide method. -
@JDelage is the mat the Chef steps Joule?
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Bet the chili con carne is going to taste amazing and i'm guessing cooking the scotch bonnets takes away some of the heat