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kellzey
Joined: 04 Aug 2011 Posts: 580 Location: Orlando, FL
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Link Posted: Tue Aug 07, 2012 12:19 am Post subject: |
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Ooops... just saw Huaco's post... sorry for the duplicate info!
_________________ I brew using electrons!
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Tue Aug 07, 2012 12:29 am Post subject: |
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kellzey wrote: | Ooops... just saw Huaco's post... sorry for the duplicate info! |
I was wondering... I just thought you REALLLLLY wanted to reiterate what I had said in fewer words! ha! Lol...
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kellzey
Joined: 04 Aug 2011 Posts: 580 Location: Orlando, FL
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Link Posted: Tue Aug 07, 2012 12:43 am Post subject: |
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Just backing you up, bro!
LOL
_________________ I brew using electrons!
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rcrabb22
Joined: 23 Dec 2010 Posts: 462 Location: Illinois
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Link Posted: Sun May 21, 2017 6:42 pm Post subject: |
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I use sous vide for main course cooking from time to time. The place I think the method really shines is reheating leftovers, especially roasts.
I made a pretty dang good standing rib roast on the smoker cooked to med rare. It was for a family occasion and I bought a bigger roast than we needed. We had a good size leftover (maybe a 1 lb or 1.5 lb) chunk of meat. I used sous vide method to reheat to 130F and it was great. If I had tried to reheat in the oven it would have been way overcooked.
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