I know nothing about SV, but my concern would be that since you're not relying on a certain pH or a high enough temperature that any bacteria colonies
That was amazing. Loved everything about it.
Masamoto KS yanagiba was my second sashimi knife and it was a solid performer. In fact, I have been using only Masamoto single bevel knives. I don't
OK, so the title is slightly misleading...I've been through the charts on time/temp for various food products and grasp them fairly well I think. My
@daddy yo yo I know the nice surprise when it passes custom without having to pay for it. But I do calculate with customs of course :-).