Sous Vide 101 (and 202, 303)

As it is mine.
Now you see why I do three to four (of a SF) at a time, simultaneously. I hate having to make multiple passes, much less trying to remember how one hit me (or having to do unfair comparisons at different maturation points).

I think you’re more likely to struggle, or get an incomplete impression by trying to do “flat batch tests” (IE: all tests at 2%). At least, that was my experience when I walked that path back when…

JMHO. YMMV.

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