cooking

[redneck joe]

this is a 9x12 curring board


First pizza at the new house, i changed up from my usual thin and did a 'hand tossed' at 450 instead of 550 and on middle rack instead of lowest.

Good enough to smack on it about 0200 this morning...

https://scontent-atl3-3.xx.fbcdn.net/v/t39.30808-6/706628948_10243160773772031_8691530507049541692_n.jpg?_nc_cat=110&ccb=1-7&_nc_sid=833d8c&_nc_ohc=zR3Mw3akUksQ7kNvwGkxHUu&_nc_oc=AdoJ_o3YhAxeANc-B5TnxZ0H_8yy_cZ5uK7_TrF18aE11B4pJ46yxdWi1Nqff1uS2I8&_nc_zt=23&_nc_ht=scontent-atl3-3.xx&_nc_gid=PNySniWI_P-ekDAmHy3SnA&_nc_ss=7b2a8&oh=00_Af73m-VxLpRqdZUsB3jaMcmeHQ-NVAaYljr2dCUdSazBuQ&oe=6A1B8658

 

[tphoyt]

My kids got me a sous vide cooker for Christmas and I haven’t used it yet. My time will come. Pretty fancy for me I’m old school and still stuck in the 80’s

 

[redneck joe]

do it, it is way worth the [very small] extra effort.

If you dont have a vacuum seal a zip lock with air pressed out works as well.

 

[Pmt133]

Water displacement on the zip lock works great!