Do you find cooking and scale modeling are similar?

Blackbeard

Glue sniffer
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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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urumomo

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327dff8b08325f85d0498b35ecfa3feb.gif
 

urumomo

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Baron , That question was for the OP
....the guy that said he was getting married ...
 

Blackbeard

Glue sniffer
Staff member
Joined
May 10, 2019
Messages
116
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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