Author: Norm King

https://www.facebook.com/groups/272128179509149/ This group has a distinct, limited purpose; it is not intended to be an “open forum.” Authorized posts are required to meet the standard described below. • We share snaps\details of our sous vide efforts. Members can post without risking criticism, which is prohibited. This applies to “constructive” criticism, recommendations, opinions, etc. If it isn’t positive, it doesn’t belong there. The admins define what qualifies as criticism. Admins determine if a post advocates a practice that may be unsafe or illegal for service. You must post samples of your original work before you comment on others. • We do not debate sous vide. Joining the group indicates that you embrace the method. • The admins answer questions about sous vide, etc. The admins reserve the right to intervene in any thread that they feel is outside the realm of the dedicated topics. They may delete a post or suspend commenting on it at their discretion. If you want to learn about sous vide, this is a great place to do it. If you want to TEACH sous vide–you should consider starting your own group. Time and temperature guidelines are here: http://www.douglasbaldwin.com/sous-vide.html#Table_5.1 Also, here http://sousvideresources.com/2016/07/23/sous-vide-temperature-and-time Is your meat tender? Read this http://sousvideresources.com/2016/08/20/pinching-recommended/ How to properly refrigerate sous vide processed food: http://sousvideresources.com/2016/07/21/shock-treatment-is-safe/ http://www.hi-tm.com/Documents/Chillfd.html Guidelines: • Pictures of equipment may not be the subject of a post. The mention of brand names is also restricted....