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#31 | |
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#32 |
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I have done some sous vide with mixed results.
I may be a purest but to me the texture is different. I am still playing with it. Ang |
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#33 |
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This feels a lot like cheating to me.
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#34 |
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#35 | |
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Ang |
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#36 |
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Sounds like a lot of effort to me. Season...fire grill...maybe 2 or 3 minutes on each side. Good.
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#37 |
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I don't get it. What is the advantage over the oven or stove top or grill?
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#38 |
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It is spoken see-Vee-chay.
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#39 |
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#40 | |||
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Additionally, since the proteins don't seize up with high heat, supposedly there's less moisture lost (juicier) and all meat is more tender. As angelo described, there are supposedly also texture differences, but I can't vouch for that yet. And being able to hold it at perfect temp, theoretically means you can keep it at that temp for hours without risking dry, overcooked food. |
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#41 |
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#42 |
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#43 |
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