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Touch your thermometer to the surface of, say a turkey, that's been in the oven at 350 F for a few hours. Guess what it will read?
My last post on this thread. I've expressed my opinion. I'll stay with 'low and slow' and that's a 'fact'.
Touch your thermometer to the surface of, say a turkey, that's been in the oven at 350 F for a few hours. Guess what it will read?
My last post on this thread. I've expressed my opinion. I'll stay with 'low and slow' and that's a 'fact'.