Electricity & Pelmesh
Electricity Electricity
Pelmesh Pelmesh
Electricity Electricity
Picture a smart sous‑vide that never overcooks your grandma’s sauce—ready to revolutionize your ritual?
Pelmesh Pelmesh
That’s a neat idea, but I still trust the low‑heat dance of a pot on the stove. Sous‑vide’s great for meat, not so much for sauce that needs that slow, humble simmer to develop depth. Still, if it keeps the sauce from burning, give it a whirl—just remember the seasoning.
Electricity Electricity
Sure thing—just set the sous‑vide to a low 65°C and keep it on the back burner while you stir in the seasonings. It’ll keep your sauce from scorching and let the flavors creep in at a steady pace, then you’re free to switch gears whenever you want.
Pelmesh Pelmesh
Sounds good, but don’t let the timer distract you from the art of the stir. Remember, a sauce never reaches its peak without that steady, low heat—so keep your focus on the bubbles, not the clock. If you’re careful, the 65 °C will keep it from screaming, but you still need to taste and tweak. Keep the seasonings in the rhythm of the pot, not just the timer.