Thanks Davey. Nice site. Although the recipes are arguably a little too "cheffy" for me, the times and temperatures in the sous vide recipes are very useful.
Should you have apple or android phones, I recommend Jason's app which has now supplanted Baldwin's book for my cooking. Even made it onto my home page on the phone
Dave
Nope, I'm a dinosaur, Don't have a mobile of any kind. Shame really.
Ah well, I suppose that the book will contain similarly useful tables? Baldwin is fine but I haven't found myself cooking meat to be done ASAP, rather I use it for tenderising for the majority of the time. The timetables that are used in the app (and I guess the book) suit this style a lot better. I do occasionally use the pasteurising tables for cooking chicken as I've found it gets a bit soggy when overdone and hence ASAP works quite well.
Apropos of British larder, I made some serious comments/criticisms to their coq au vin recipe, and instead of answering them they merely removed my post. I don't think that's the way to run a website.
That is disappointing. I recall seeing the recipe six months ago and thinking it had some ideas to build on. Too bad they don't want constructive criticism (assuming that's what it was).
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