I guess they’re not a secret anymore.
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Fermented Hot Sauce:
If you’re looking for a great indoor compost option for your food scopes, check out out the Reencle home composter. Simply toss in your food scraps and be free from smelly trash bins while making […]
I’ve tried and failed at meal planning so many times! And I hated wasting food. This meal prep method is the best kitchen hack to save food and money! #mealplanning #zerowaste #foodwaste
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Came for the tips stayed cause god damn you’re looking fine af lately !
Mmm, cooking in plastic.
Emmer & Rye – sous vide in beef fat? Looks awesome, but but but…
Sous-vide circulators are designed to move and heat water, not viscous oils or fats.
Pump limitations: The impeller and temperature sensor rely on water’s low viscosity for proper circulation and even heat transfer. Melted beef fat (tallow) is far thicker, especially below about 140 °F, so flow stalls and the heater overheats.
Temperature sensing: Many circulators have safety cut-offs calibrated for water’s thermal behavior. In fat, they may mis-read or fail entirely.
Cleanup risk: Fat can leak into the heater core and damage electronics or seals.
Now what?
When it comes to preparing the dish prior to the day of eating is there any trick when it comes to reheating so that the food doesn’t taste leftover like typical leftovers do?
Anyone ever tell you that you look like Heath Ledger (compliment)??