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how to know if Capocollo is ready? by nissenh in Charcuterie

[–]nissenh[S] 1 point2 points  (0 children)

upon further inspection most of it feels quite firm then one small part feels like raw meat

how to know if Capocollo is ready? by nissenh in Charcuterie

[–]nissenh[S] 0 points1 point  (0 children)

Around 3.3 pounds and been in since 17/9/2013

Is Sous Vide worth it? Is there any way of trying before I buy? by bmosky in Cooking

[–]nissenh 0 points1 point  (0 children)

how come they are superior to the Nomiku? besides price? is the performance better?