Got myself a nice 3.62lb cut of American Wagu Chuck from Costco. Running at 136 for 48.
by HeyGabagool
2 Comments
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Who are you Nick Offerman?
t-beast1
Wait, does this method somehow not effect bacterial growth? Please don’t downvote, genuine question. I thought bacteria doubles every 20 minutes in temps between 40 and 140. I am truly trying to understand, because I want to embrace the sous vide method.
2 Comments
Who are you Nick Offerman?
Wait, does this method somehow not effect bacterial growth? Please don’t downvote, genuine question. I thought bacteria doubles every 20 minutes in temps between 40 and 140. I am truly trying to understand, because I want to embrace the sous vide method.