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Sous Vide cooking
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kellzey



Joined: 04 Aug 2011
Posts: 580
Location: Orlando, FL


PostLink    Posted: Tue Aug 07, 2012 12:19 am    Post subject: Reply with quote


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Ooops... just saw Huaco's post... sorry for the duplicate info!

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huaco



Joined: 05 Apr 2012
Posts: 1508
Location: Burleson Texas


PostLink    Posted: Tue Aug 07, 2012 12:29 am    Post subject: Reply with quote

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


PostLink    Posted: Tue Aug 07, 2012 12:43 am    Post subject: Reply with quote

Just backing you up, bro!

LOL

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rcrabb22



Joined: 23 Dec 2010
Posts: 462
Location: Illinois


PostLink    Posted: Sun May 21, 2017 6:42 pm    Post subject: Reply with quote

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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