--- In FairfieldLife@yahoogroups.com, "curtisdeltablues" <curtisdeltablues@...> wrote: > > Shoes require the same pre-soaking as salt cod. Then I recommend > a pressure cooker like you are cooking tendon.
That's fine if you're still living a primitive, 20th century existence. But, being the über-elite, 21st century, hipster foodie that I am, I prefer sous vide for tough proteins. I made my set-up with a rice cooker and a PID controller from: http://www.auberins.com/ But, that was before they came out with this unit, which is what I would buy today: http://www.sousvidesupreme.com/ In all seriousness, though, after 48 hours at 134 deg F, you can cut beef heart with a fork. And, actually... um... just today I tossed homemade chicken stock and a whole pastured chicken into the pressure cooker for some quick comfort food to ease the emotional malaise of turning 50.
