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Today I COOKED.
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<blockquote data-quote="DrDuck" data-source="post: 518131" data-attributes="member: 158"><p>Well, that was only half of it. It's easy to cook a big bit, but there is only two of us at home. </p><p></p><p>The sous vide is set and forget, just season the meat, bag it and throw it in the bath. As the process pasteurises the meat, you can put it in the fridge until you need it. Much easier and less attention required than slow smoking for example. </p><p></p><p>Finishing is quick and easy, and the results very good - very tender and juicy with no shrinkage - and almost impossible to achieve with other methods. </p><p></p><p>So overall, in my opinion, i's a useful technique.</p></blockquote><p></p>
[QUOTE="DrDuck, post: 518131, member: 158"] Well, that was only half of it. It's easy to cook a big bit, but there is only two of us at home. The sous vide is set and forget, just season the meat, bag it and throw it in the bath. As the process pasteurises the meat, you can put it in the fridge until you need it. Much easier and less attention required than slow smoking for example. Finishing is quick and easy, and the results very good - very tender and juicy with no shrinkage - and almost impossible to achieve with other methods. So overall, in my opinion, i's a useful technique. [/QUOTE]
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Today I COOKED.
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