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Sousvidecommunity
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Sous Vide Cooking
Tuesday, May 18, 2010. It has been a while between posts. Finally got a chance to try pork spareribs and they worked great! Can't wait to try a pork belly. Also want to try the ribs with a lower temp 24 hour cooking time. Monday, February 22, 2010. He first table is a compilation of Viktor Stampfer’s recipes about cooking fish. And ICC Roner Compact manual cooking information. The tables indicate both the core temperature of the fish and the cooking time at this temperature. Water bath °C. Veggie's come ...
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A blog about sous vide cooking
A blog about cooking with low temperatures. Time and Accurate Temperature. Creamy veloute Red Kuri Squash, low temperature poached egg and Ham chips. On Oct.03, 2013, under Recipes. I have recently attended an excellent cooking classe in which we prepared a very simple and flavorfull recipe. A Red Kuri Squash. Liquide full cream: 20 cl. Eggs: 6 extra fees. Slice of ham: 6. Cooked chestnuts (optional): 60g. Peel the Red Kuri Squash and cut the flesh into cubes. Peel the shallots, garlic and minced them.
