eyeguy 54 Posted November 12, 2019 Share Posted November 12, 2019 drop the steaks off here, I will tenderize with my teeth. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 13, 2019 Share Posted November 13, 2019 Sous vide. 48 hours at 131 ought to do it. Rick and Grainbelt 2 Quote Link to comment Share on other sites More sharing options...
roony Posted November 13, 2019 Share Posted November 13, 2019 17 hours ago, delcecchi said: Sous vide. 48 hours at 131 ought to do it. You might have bigger things to worry about, like pathogens. Mike89 1 Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 15, 2019 Share Posted November 15, 2019 On 11/13/2019 at 2:27 PM, roony said: You might have bigger things to worry about, like pathogens. You really ought to educate yourself about pathogens and sous vide. Which ones do you think would be a problem and would survive 48 hours at 131 degrees F. ? Quote Link to comment Share on other sites More sharing options...
rl_sd Posted November 15, 2019 Share Posted November 15, 2019 Sorry Del.... it's Friday and I just can't help myself Quote Link to comment Share on other sites More sharing options...
roony Posted November 20, 2019 Share Posted November 20, 2019 My dog prefers to bury her squirrels for a week or two to tenderize them. She claims that makes them great but I have no interest in pursuing that method either. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 20, 2019 Share Posted November 20, 2019 1 hour ago, roony said: My dog prefers to bury her squirrels for a week or two to tenderize them. She claims that makes them great but I have no interest in pursuing that method either. Ignorance or Trolling. Sometimes hard to tell the difference. Quote Link to comment Share on other sites More sharing options...
bobbymalone Posted November 20, 2019 Share Posted November 20, 2019 6 hours ago, delcecchi said: Ignorance or Trolling. Sometimes hard to tell the difference. Or an attempt at humor?? But really every time you bring up sous vide you get the same predictable responses which are mostly just to get a rise out of you. And I thought you brought it up just to get a rise out of them. So really it's hard to tell who is trolling who. Rick 1 Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 21, 2019 Share Posted November 21, 2019 2 hours ago, bobbymalone said: Or an attempt at humor?? But really every time you bring up sous vide you get the same predictable responses which are mostly just to get a rise out of you. And I thought you brought it up just to get a rise out of them. So really it's hard to tell who is trolling who. I was serious recommending it as a way to deal with tough meat. I can't help the ignorant responses. Quote Link to comment Share on other sites More sharing options...
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