©
cgfan: Flintstone sized rib-eyes starting a dry age
©
cgfan: Experimenting with a Sous Vide egg out of its shell
©
cgfan: Experimenting with a Sous Vide egg out of its shell
©
cgfan: Experimenting with a Sous Vide egg out of its shell
©
cgfan: Sous-Vide of my Shio-Koji brined and home dry-aged steak
©
cgfan: Sous-Vide of my Shio-Koji brined and home dry-aged steak
©
cgfan: Sous-Vide of my Shio-Koji brined and home dry-aged steak
©
cgfan: 5th SV egg, 61.5 C, 40 minutes
©
cgfan: 5th SV egg, 61.5 C, 40 minutes
©
cgfan: 5th SV egg, 61.5 C, 40 minutes
©
cgfan: 4th SV egg, 60.5 C - slow cooker
©
cgfan: 4th SV egg, 60.5 C - slow cooker
©
cgfan: 3rd SV egg, 60.5 C - fully calibrated probe
©
cgfan: 3rd SV egg, 60.5 C - fully calibrated probe
©
cgfan: 2nd SV egg, 60.5 C*
©
cgfan: 2nd SV egg, 60.5 C*
©
cgfan: 1st SV egg, 60.5 C*
©
cgfan: 1st SV egg, 60.5 C*
©
cgfan: Done! My DIY 2-channel Sous Video controller...
©
cgfan: 1st SV egg, 60.5 C
©
cgfan: Cold bypass switch hidden inside
©
cgfan: Frontside
©
cgfan: AC plug goes into the back