Quote:
Originally Posted by afc wimbledon
I wouldn't touch anything less than top end on these, and I'm not sure even then, get the temp out of wack at all and you are looking a lovely case of food poisoning.
I say this as someone who happily scrapes mould off the top of jam to put on my toast.
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Yep, go sous vide supreme or go home. We are very happy with the smaller model. You can make a lesser cut of meat taste like the best.