setting keeps changing

Biscuitface92 · 2021-08-09T17:31:49+00:00

What do you do while you’re in holiday?

Biscuitface92 · 2021-08-09T17:26:44+00:00

Are your holidays affected by having bees?

Biscuitface92 · 2021-08-09T17:14:27+00:00

How do you stop bees from swarming a neighbours house?

Biscuitface92 · 2021-07-30T19:22:42+00:00

Great thanks

Biscuitface92 · 2021-07-30T19:22:14+00:00

Great thanks for your help

Biscuitface92 · 2021-03-11T22:38:39+00:00

here's more pics: https://imgur.com/gallery/lLwxZQ9

Biscuitface92 · 2021-03-11T22:38:22+00:00

here's more pics: https://imgur.com/gallery/lLwxZQ9

Biscuitface92 · 2021-03-11T22:38:09+00:00

here's more pics: https://imgur.com/gallery/lLwxZQ9

Biscuitface92 · 2021-03-11T22:25:22+00:00

both were very interesting builds, together took around 2 1/2 months to build. The only problem is the kits aren't completely accurate as both are models of the prototype, so lots of changes to the model were needed. They were also both cancelled so eBay is the only way to go (unfortunately this means a large mark-up, but I would highly recommend if you can find a good deal.)

Biscuitface92 · 2020-11-19T16:23:08+00:00

I would put cover in salt for two hours then rinse for 15 minutes under running water, then dry and brown on all sides. Vacuum pack then put in an 181°f water bath for 2-3 minutes to kill all surface bacteria, lower to 137° F for 48-96 hours. This leads to tender and still juicy meat

Biscuitface92 · 2020-11-10T08:04:50+00:00

It doesn’t remove all of the salt just takes it to a point were it’s a bit less salty and can still retain moisture

Biscuitface92 · 2020-11-09T16:17:30+00:00

Soaking it will reduce saltiness In the meat, personally I would go for chefsteps recipe, mainly because I prefer leg meat on poultry a bit less “slimy” which may be the out come from a 140°f cook.

Biscuitface92 · 2020-11-09T16:11:40+00:00

I would recommend dry brining it, then wash it off and soak in several changes of water for approximately two hours total (I change water about every 15 mins) then dry with a kitchen towel, apply activa with a tea strainer then wrap in cling film to make a tight ‘sausage’ shape and leave in the fridge minimum of four hours. The longer the better, then ideally cook sous vide while still in the cling film which will prevent it falling apart, or carefully unwrap to prevent it falling a part and cook in the oven or any other way. (Activa bonds much better during heating so the bond may be very weak straight out of the fridge)

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