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tom.benedict
86
Oct 20, 2017
I'm probably admitting to being a heathen for saying this, but even though I've got a vacuum sealer (which I use for cooking in bulk and storing), I don't really use it for sous vide. The immersion technique with a Ziploc works a treat.
I'm absolutely in love with my sous vide cooker. Even when I'm not using it as it's intended, it makes one of the easiest ways to defrost frozen ingredients. Set it to something under the breakdown temperature for proteins (80-90F works fine), toss in the frozens (in bags!) and let it go while you prep other ingredients.
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