Author Topic: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers  (Read 6111 times)

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Offline SpAmRaY

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #100 on: Mon, 11 December 2017, 21:23:39 »
 chicken leg quarters again, 165F for 4hrs, finished under broiler



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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #101 on: Wed, 13 December 2017, 16:03:24 »
184338-0

Beef short ribs, 185 F, 24 hours