Comment by Tade0
Make it "up to 90°C". 5th quarter meats are better done in the higher end of sous vide temperatures.
Point being, you can throttle your equipment to the desired temperature and use that energy effectively.
Make it "up to 90°C". 5th quarter meats are better done in the higher end of sous vide temperatures.
Point being, you can throttle your equipment to the desired temperature and use that energy effectively.