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re: Sous vide question. How to prep frozen chicken for cook and time differences?
Posted on 6/3/16 at 2:49 pm to Degas
Posted on 6/3/16 at 2:49 pm to Degas
ps. After brining overnight, as we speak I'm cooking pork belly sous vide for 12 hours at 180 degrees. I've used a variant on Thomas Keller's recipe from his book Under Pressure and in the past the results are fantastic. One taste and no one in their right mind would scoff at cooking sous vide.
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