madbaker: (charcuterie)
[personal profile] madbaker
A downside to using the sous vide for sausage poaching: a recipe that is optimized for normal poaching will taste overly salty when cooked sous vide. Because it hasn't had flavor leached out in the water.

Now I know to cut salt in these recipes by a good 10-20%.
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Profile

madbaker: (Default)
madbaker

September 2017

S M T W T F S
     12
34 56789
1011 1213 1415 16
17 181920212223
24252627282930

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 24th, 2017 10:46 pm
Powered by Dreamwidth Studios