I was reading the other day about storing eggs after they've been sous vide and Kenji's article on Serious Eats says the following:
"The best part? Once cooked, you can chill the eggs in an ice bath and store them in water in the refrigerator for up to a few days."
Why store them in water? I'm really scratching my itchy head trying to figure that out. Why can't you just cook, rapidly chill, and just toss them in a Tupperware container or something and leave them in the fridge like that?
Submitted December 01, 2016 at 06:09AM by PandyFackler14 http://ift.tt/2gMoVnE sousvide
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