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?

  • Drusas@kbin.social
    1·
    1 year ago

    Thanks for sharing.

    Very similar to what I do for yolky, soft eggs, whites and all. I usually use 145 for those.