Comments for gastronomics

Comment on [Sous Vide] Short Ribs by Judah Kelber

Judah Kelber — Sat, 24 Jul 2010 13:03:58 +0000

These look amazing. I just got my sous vide cooker yesterday. Filet mignon was first, and I have short ribs in there now for a 48 hour stint. Hope mine come out as well as yours!

Comment on It’s Raining Scallops!!! by Preston

Preston — Fri, 23 Jul 2010 17:26:06 +0000

looks great! Scallops are my favorite as well =)

Comment on [Sous Vide] Pork Ribs by lg over the range microwave

lg over the range microwave — Fri, 09 Jul 2010 06:48:29 +0000

While following your steps, I found that instead of having 搈e?as a group it had the following: 166839 166839

Comment on [Sous Vide] Pork Ribs by Pete T.

Pete T. — Wed, 23 Jun 2010 15:40:26 +0000

iPowerWeb.com

Comment on [Sous Vide] Pork Ribs by Les Kanealii

Les Kanealii — Fri, 28 May 2010 10:01:05 +0000

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Comment on [Sous Vide] Eggs by jordan shoes

jordan shoes — Wed, 21 Apr 2010 17:00:37 +0000

Good article Thank you so much

Comment on [Sous Vide] Ribeye by Vivix

Vivix — Wed, 31 Mar 2010 15:56:20 +0000

It sounds like you’re creating problems yourself by trying to solve this issue instead of looking at why their is a problem to begin with.

Comment on Old School Butcher by aarn

aarn — Tue, 23 Mar 2010 20:28:35 +0000

Vadim’s dream is coming true. Follow the progress of Akimenko Meats at http://akimenkomeats.com.

Comment on [Sous Vide] Short Ribs by Nicolas Ait-Haddi

Nicolas Ait-Haddi — Sun, 07 Mar 2010 20:42:06 +0000

I’ve done my for 72 hours at 59°C then shallow fried them in goose fat, Unbelievable! Check out the pictures on my blog.

Comment on [Sous Vide] Scrambled Eggs by Nicolas Ait-Haddi

Nicolas Ait-Haddi — Sun, 07 Mar 2010 20:39:00 +0000

Ok, I thought it was something like that, I use that too and also the two bag trick. I’m trying to find a better way as very liquidy…liquid have a tendency to get sucked too fast.
N.