Sous veni, sous vide, sous vizzle

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The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

Beaucoup Haram: Jun 18, 2005

Has anyone ever done a boned out, rolled pork leg roast ?

I've got a 3-4kg piece which is quite thick, was going to try 63 for 12 hours ? Just asking because Chef Steps say 3-4 hours which doesn't seem enough to cook such a thick piece of meat properly.

# ¿ Dec 24, 2016 07:14

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# ¿ Apr 29, 2024 06:32

Beaucoup Haram: Jun 18, 2005

Getting a warranty replacement for my Wifi + BT model, does anyone know if it's possible to buy or maybe 3d print a replacement plastic skirt, the bit where the metal shroud slots in ? Mine completely degraded - just comes off in chunks now but if I can repair it and give it to someone who doesn't have one I'd like to.

# ¿ Jul 29, 2020 08:51

Beaucoup Haram: Jun 18, 2005

Zarin posted:

Is that on an Anova?

Yep

# ¿ Jul 31, 2020 10:42

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle