[Sca-cooks] Making sausage
Stefan li Rous
StefanliRous at austin.rr.com
Wed Dec 28 19:46:20 PST 2011
<<< We use our Big Green Egg to smoke things. We bought my husband
theModernist Cuisine for his birthday and he's been having fun with
it. Wehave a commercial grade water bath so he's been making 48 hour
ribs. Smokethe ribs for 7-8 hours and then sous-vide them for 48.
Yum Yum! He makesthe vinegar sauce because that's what I like. He's
made the 72 hourbrisket too. Modernist Cuisine seems to lean heavily
on sous-vide but helike doing it and the food comes out really nicely.
What is a commercial grade water bath and how do you use it in making
ribs? And what do you mean by "sous-vide"?
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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