Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be taken into account in sous vide ...
I read your post about using the Presto multi cooker as a secondary sous vide machine in this post: http://lifehacker.com/5984614/how-to-sous-vide-without-a-sous-vide-machine I'm interested in doing ...
I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on ...
How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...