Sun, Feb-08-09, 20:04
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Experimenter
Posts: 25,863
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Really? Interesting! Do you think the temperature is pretty accurate and steady?
I was thinking my poached eggs are almost sous vide (without the vacuum), as I hold them at just before a simmer. They are really good too, quite creamy without any of the chalkiness fried egg yolks get.
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