tonight i put in pork tenderloin with thyme, rosmary, confit garlic, and confit sweet onion... cooking until dinner tomorrow night
100% agree! Enjoying the posts Jon!!I wouldn't say that your taking the thread off track at all! This is exactly what this thread needs.
In these scenarios, even with my polys, I bring the water to temp via pot on stove top. No point in "over working" the equipment.
And I wouldn't say that your taking the thread off track at all! This is exactly what this thread needs.
i know that i keep taking this kind of off track, but tonight i finally got a large enough cambro to do the things i like to do... tonight i'm putting in some granny smith apples with vanilla, brown sugar, cinnamon, cayenne pepper, a tiny bit of salt, some lemon zest, and, of course, butter
Heating to 170 degrees is taking a lot longer in this larger container... its pretty slow to be honest, but its also almost 6 gallons of water, so its near the max of the units abilities.
FYI, it does a hell of a lot better getting to 135f quickly, but past 165, it takes some time. I was just trying to see how well it would work to be honest. It was OK, but not great in the heating up regard. It holds it really well though, and everything turned out just fine. Also, made this earlier today...
Fried rice with pecan wood smoked bacon, crispy duck, and 63c egg
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