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Author Topic: sous vide cooking  (Read 655 times)

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Online mike89

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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!!  that is a great way to cook white to keep it from drying out!!   turned around and have bottom rump roast in it now...
a bad day of fishing is still better than a good day at work!!

Online LPS

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How long did you cook the breasts Mike?

Online mike89

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6 hours at 147
a bad day of fishing is still better than a good day at work!!

Online LPS

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Online mike89

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the roast I'm doing 25 hours at 144... 
a bad day of fishing is still better than a good day at work!!

Online glenn57

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the roast I'm doing 25 hours at 144...
:doofus: :crazy: boiled meat in a bag!!!!!!!! :crazy: :pouty: :rotflmao: :rotflmao: :rotflmao:

ok so just to show i might care a little bit, does the meat have to be thawed out before one boils it??????????
2015 deer slayer!!!!!!!!!!

Online mike89

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that is one of the perks of this, no it does not from every thing I learned..  you just compensate for the thawing time to the finale cook time... 
a bad day of fishing is still better than a good day at work!!