Very tender food is highly over-rated. Gerbers anyone?
This is my thing. Cheap ass roast + sous vide = excellent finished product.there a difference between tender and mushy. Cooking tough cuts to a tender texture is awesome because they usually have more flavour.
Yep, we just do 30-45 seconds in the microwave.They are awesome. I make a dozen or so at a time - they reheat quite well.
Forever it seems because they are in mason jars.How long do those last in the fridge?
They're vacuum sealed and pasturized, so... weeks?How long do those last in the fridge?
the consistency doesnt degrade? I understand that they dont spoil, but i imagine they could degrade in qualityThey're vacuum sealed and pasturized, so... weeks?
I haven't noticed.the consistency doesnt degrade? I understand that they dont spoil, but i imagine they could degrade in quality
yes.I haven't noticed.
Do your veggies and such degrade that you buy in cans?
We're talking months time... no?yes.
Also, eggs aint veggies.
We're talking months time... no?
Eggs are shelf stable man, so why would they degrade? Last time we talked about this, I think you asked if they ended up like soup. I really feel that you're not grasping any of this.the consistency doesnt degrade? I understand that they dont spoil, but i imagine they could degrade in quality
Factory defaults, you aren't overriding them properly.Eggs are shelf stable man, so why would they degrade? Last time we talked about this, I think you asked if they ended up like soup. I really feel that you're not grasping any of this.
Think this through man. Eggs are relatively shelf stable. They are then cooked and pasteurized in a sealed glass Mason jar, which is also hermetically sealed. Do you really think that would 'break down' in a matter of weeks?shelf stable in their hermetically sealed shells. Unless im missing this, you're not doing this in the shell are you?
They won't grow mold or anything, but eventually the proteins will denature and you'll end up with a disgusting liquid with floatey bits that's perfectly safe to eat.Think this through man. Eggs are relatively shelf stable. They are then cooked and pasteurized in a sealed glass Mason jar, which is also hermetically sealed. Do you really think that would 'break down' in a matter of weeks?
They won't grow mold or anything, but eventually the proteins will denature and you'll end up with a disgusting liquid with floatey bits that's perfectly safe to eat.
They won't grow mold or anything, but eventually the proteins will denature and you'll end up with a disgusting liquid with floatey bits that's perfectly safe to eat.