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The Mythology, the Science, and the Practice of Sous Vide

Posted on 4. January 20175. January 2017 by Norm King
Tagged baldwin, beef, collagen, gelatin, lamb, method, penetration, pork, poultry, recipe, sans vide, sodium, sous vide, tenderness, vacuum, ziplocLeave a Comment on The Mythology, the Science, and the Practice of Sous Vide

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