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Hmm. Communication may not be my strongest suit, as I don't intend on presenting myself as one. Just giving my opinion on processing garlic.
OT: Gonna try some very imprecise sous-vide chicken breasts in a zipper bag in a pot of warm water on the stove. Big pot, smallest burner on lowest heat and no thermometer. Gonna leave it for about an hour and then either chill in cold water bath or give it a crust in a hot cast iron skillet. I have two breasts so maybe I'll try both. Curious to see the results.
Machine-
Do one normally, pan fry or whatever - the control.
Compare to your sous-vide.
I'm hoping there is little difference, as breast is dry and low in fat so the sous-vide would be a waste of time and money. But I could be wrong. Keen to hear about results. -
I'd be very wary about this. Sous Vide means bringing the water to a set temperature and having it stay exactly there for a few hours.
There are ways to do it without a machine. However stove top is too imprecise to guarantee it's cooked properly.
mands
Mr_Sworld
I can't stand the things but I also can't stand internet know-it-alls...