Sous Vide Cray MKI

Sous Vide Cray MKI

So my ghetto Sous-Vide setup is a thermos full of water at 65 degrees C for 45min, inside an esky.

Soft and juicy, the cray was delicate melt-in-the-mouth material, not in the least rubbery. After that long a tiny bit of it was translucent, but pretty much all of it was set.

Now what to try next?

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PattyT's picture

Posts: 1025

Date Joined: 15/08/10

You make some of the most

Wed, 2011-12-21 20:01

You make some of the most unbelievable looking meals my man... chef??

Ben Derecki's picture

Posts: 1926

Date Joined: 10/10/07

You could try passing some on

Wed, 2011-12-21 20:01

You could try passing some on to me?

Posts: 9358

Date Joined: 21/02/08

Not a chef, just the more I

Wed, 2011-12-21 20:08

Not a chef, just the more I cook, the more leave passes I get - WIN!!!

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PattyT's picture

Posts: 1025

Date Joined: 15/08/10

Everyone wins!! haha

Wed, 2011-12-21 20:11

Everyone wins!! haha