Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
I would take a larger one if I could. More stew fits in, less cooking to do.