Thread: Food and Drink New cooking methods ... sous vide
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Old 05-22-2015, 08:35 PM   #407
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Originally Posted by DJ's left nut View Post
Just dropped a 2.5 lb chuck roast into the bath; I think I'm gonna give it about 44 hours and have it for dinner on Sunday. If any thoughts, speak now...
This is the wine talking........ But could you forgo the vacuum seal on a roast if you used a bath of beef stock?
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