Posting late…but I have a 3 or 4 bone rib roast that was frozen. I put it into my sous vide setup at 132 and I have 7 hours before company arrives. I am wondering if it will be done. I plan on blasting it in a Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)