Thinking about giving SV—Q a try as a new challenge for the new year, but before I make the investment I have what is probably a rookie question... how in the world do you sous vide large pieces of meat? I do a lot of cooking for 8 people, and I just can’t get my head around how to SV a monster size pork butt or a full packer brisket.
What do you use to bag them... something with Hefty on the side of it? LOL And the plastic container... beer cooler or what?
Look forward to words of experience to help me get excited about this idea again - the more I read and watch videos, the more I’m talking myself out of the idea.
What do you use to bag them... something with Hefty on the side of it? LOL And the plastic container... beer cooler or what?
Look forward to words of experience to help me get excited about this idea again - the more I read and watch videos, the more I’m talking myself out of the idea.
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