Thursday, December 25, 2014

Sous Vide: Egg

Really amazing egg. Custardy white and creamy yolk. Cooked it 75°C for thirteen minutes. I can't cook chicken with it (see last post) but I can cook a pretty good egg... A $170 egg cooker in my hands. Cooking with a circulator is not as straight forward as websites suggest, it takes a lot of prep.

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