Randy is still experimenting with his new Sous Vide machine. Tonight's dinner was spare ribs that he started yesterday. They cooked in the Sous Vide for 16 hours; Randy thought they were a bit over-tender but I thought they were perfect. But we both agreed that they were very juicy. They didn't even need to be browned, they came out just right.
Four years ago: Albuquerque volcanos and petroglyphs
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