"Janet B" > wrote in message
...
> On Sat, 25 Jul 2015 21:45:12 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
. ..
>>> On Sat, 25 Jul 2015 17:59:40 +0100, "Ophelia" >
>>> wrote:
>>>
>>>
>>> snip
>>>>
>>>>I've been playing with my new toy and getting used to it. It's a sous
>>>>vide
>>>>thingy and I am getting quite good with it)
>>>
>>> Really? What tempted you to go for sous vide? What are you preparing
>>> with it? Very interesting.
>>
>>D loves meat Very Tender. Sometimes I managed and often did not sooooo
>>...
>>I cook all my meat and fish in there and Bingo!!! One very happy hubby
>><g>
>>I tried out many things at first now I fill it up and cook a lot of the
>>same, and freeze them. I always cook things very rare and when I come to
>>use them, I finish off very fast on the griddle to brown and get the
>>Maillard reaction.
>>
>>I have beef, pork, chicken, salmon, moose, kangaroo sitting in the freezer
>>just waiting to be finished off. I want to try out veg next.
>>
>>The booklet wasn't very useful so I found this on line:
>>
>> http://www.chefsteps.com/activities/...perature-guide
>>
>>scroll down and you will find the table.
>
> thanks for telling me about it
> sounds like you solved your problem


It wasn't actually MY problem. I never thought my meat tough and he
complained about all meat we had out, restaurants etc. so it wasn't just
mine

Incidentally it makes really tough joints/roasts very tender)


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