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thanks chef
Love the vac bag over the loaf pan idea. Will try that. As far as the negative 'pajama boy' critics out there?.....get a life, chumps!
You can first freeze the burgers or meat balls then vac seal them frozen then let them thaw then sous vide them.
too low temp. I made a lot of minced meat recipes - and 60ºC doesn't work for me - I rather like about 65º or 68ª.
He's trying tot hard to be personable and have a personality. It's not working. He's not for video.
He’s fine dude relax. Plus I learned like 10 different things from the vid. The gelliten and season blend changed my loaf game
No reason to be so mean. I liked his enthusiasm.
thanks chef
Love the vac bag over the loaf pan idea. Will try that. As far as the negative 'pajama boy' critics out there?.....get a life, chumps!
You can first freeze the burgers or meat balls then vac seal them frozen then let them thaw then sous vide them.
too low temp. I made a lot of minced meat recipes - and 60ºC doesn't work for me - I rather like about 65º or 68ª.
He's trying tot hard to be personable and have a personality. It's not working. He's not for video.
He’s fine dude relax. Plus I learned like 10 different things from the vid. The gelliten and season blend changed my loaf game
No reason to be so mean. I liked his enthusiasm.