>I make a ridiculously lip smacking (I have to say so myself because only I >and the husband have ever eaten it, we never got as far as to share it) >spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic, >onions, butter, salt and pepper. It cooks on high heat for 40 minutes and >comes out like it's been going on the fire all night.
That does sound yum! And now suddenly I too find myself super hungry. :D Cheers, Nani On Thu, Feb 28, 2019 at 3:50 PM Huda Masood <[email protected]> wrote: > I haven't really tried sous vide for the same reason - i.e. plastic and > leaching. > > I'm a big fan of the OPOS method - One pot One shot. A gentleman in Chennai > who goes by Sir Ramki came up with it and I really think it's the bees > knees. It basically utilizes the inherent moisture in the ingredients > themselves to cook under pressure (std 15 psi, 120 degrees centigrade, > moist heat) and there is none to little addition of water. He's got a great > primer book explaining the science behind it on Amazon kindle - called OPOS > primer. > > I make a ridiculously lip smacking (I have to say so myself because only I > and the husband have ever eaten it, we never got as far as to share it) > spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic, > onions, butter, salt and pepper. It cooks on high heat for 40 minutes and > comes out like it's been going on the fire all night. > > I think I've made myself quite hungry. > > Let me know if anyone has tried it out or wants to come over for a demo ! > > H.M. > > On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya <[email protected]> > wrote: > > > Bruce, > > > > Thanks a bunch for the detailed posts. I think you (and Naren and Ashim) > > have finally convinced me to take the plunge. > > > > I will report back results, and possibly ask more questions, soon. > > > > -Jiten > > > > > -- > Huda Masood > +91 9886796967 >
