Sous vide help!!
I’m attempting a sous vide chuck roast. I use my huge stockpot with no lid for my vessel. I started cooking at 5 pm. I filled the pot nearly to the top at midnight. When my husband got up the next morning, 6 ish am, the temp was 95 & Reading More May Cause Envy…
About Me
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 ;)
Try not to drool!
John, New Englander turned Cali dude