Do you find cooking and scale modeling are similar?

Blackbeard

Glue sniffer
Staff member
So I backed a kick starter for a flame thrower made for finishing sous vide cooked food which I Needed help with....well tonight was all about keeping it simple....and carbs!
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Last edited:

urumomo

Well-Known Member
 

Blackbeard

Glue sniffer
Staff member
So I've known about dry aging a steak and these bags, as I'm a follower of the video producer you post of Sous Vide Everything. I however do not do dry aging and I've tried dry aging, and I can't taste a big enough difference to warrant the extra work for it.

That said, I do think the quality of meat makes a huge difference. I'm finding the Walmart has some really great meat these days, as lower prices. I like Sam's club and Costco as well for some other unique pieces.
 

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