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      01-14-2019, 02:32 PM   #65
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Originally Posted by cmyx6go View Post
Quote:
Originally Posted by glennQNYC View Post
Another pork chop ready for its sous vide bath!
Glenn, Can you share the sous vide method please?
https://en.wikipedia.org/wiki/Sous-vide

I use a Joule (model) sous vide by ChefSteps (brand); and sear on a Lodge cast iron skillet. I just got a induction "hot plate" so I can sear outside on my terrace. This lets me run the pan screaming hot without smoking out my condo.

I notice the biggest difference is with chicken and pork, as because you're cooking for so long, you can safely kill bacteria at lower temperatures. This produces notably juicer chicken and pork.
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