5 votes

How can you cook a Spaghetti Carbonara sous-vide?

The answer appears to be 63C for around 1 hour. You should never exceed 65C because the sauce will break. Having answered your question, I want to point out some problems with doing Carbonara sous-...
FuzzyChef's user avatar
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3 votes

Why would someone want a 15" vacuum sealer over a 12"?

95% of the time, a 12" meets my needs. But when I want to make pork belly bacon, most slabs don't fit in the 11"-wide bags without folding. 15" handles briskets and pork bellies easier. ...
Lawrence's user avatar
1 vote

Cooking salmon quenelles souse-vide?

The quenelles will not hold together when you vac-pack them. They'll just go squish. They're quite delicate, and like most quenelle recipes this one relies on the mixture going straight from the ...
FuzzyChef's user avatar
  • 61.4k

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