Had to practice with the new vaccuum sealer before risking actual food. The good news......Steakasaurus is on the menu tonight!!!!!2yr ⋅ unnamed-schmuck ⋅ r/sousvide
Sous vide scientists who know more than I do. I know due to time and temp that my pork is safe to eat. It also tastes divine! I’d struggle in a dinner party serving pork with such a drastic color change along the fat lines. Why does the pork on one side stay white and the other pink?2yr ⋅ unnamed-schmuck ⋅ r/sousvide
