![]() Add whatever veg I have (you can strain later if you want a smooth gravy), usually shallot, onion, garlic, or in this case a bunch of finely chopped scallion and garlic. Thank you! I generally make my gravies all the same. Sous Vide Buying Guide ( u/Crappyblogger) Serious Eats (Recipes/Guides) ChefSteps (Recipes/Guides) Anova Recipes Great CookBooks to check out Subreddit Resourcesīuying Guide Temps Guide Useful Resources We also have a page with popular cookbooks for all types of cooks. We've created this page to mitigate clutter and offer a central promotion area! Enjoy! Thanks!*Ĭlubs, Products, & Promotions Every now and then someone asks if they can share something they own. ![]() You will be allowed to "request/ Beg" for recipes. We are asking that you dont beg for things via posts or comments. ![]() Rule 8: To help reduce subreddit clutter, and minimalise the risk of our community looking needy.During these times, make sure you follow the outlined guidelines within the thread.įailure to follow any of these rules may result in disciplinary actions taken against the faulting user. Rule 7: From time to time we will host sousvide mega-threads.Rule 6: WE WANT TO SEE WHAT YOU DID, AND HOW YOU DID IT!!!!!! Show us the recipes if you can, so we can replicate the beautiful results.Rule 5: This only benefits the community and our search results.This does not mean you cant express your opinion, just dont be a dick. Rule 4: No Witch-Hunting, Bullying, Doxing, or commenting with the intent of being malicious towards another Redditor.Rule 3: Information regarding what is considered an approved link can be found Here. ![]() Rule 2: Do not re-post the same posts, whether that be within our own subreddit, or another.Therefore each post should reference SousVide. The "stuff" you will find above includes tools, machines, cambros, and containers that our community uses and many of us find helpful in cooking SV! Subreddit Rules: Beautiful steaks, succulent vegetables, creamy starches are very possible & very easy with SousVide. At the end of this time, results that are impossible to achieve through any other method become possible. SousVide is a food-packaging technique whereby vacuum-packed food pouches are submerged within a bath of precise water temperature for a precise time. ![]()
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