Author Topic: SOUS VIDE SECTION  (Read 814 times)

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Offline teesquare

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SOUS VIDE SECTION
« Reply #-1 on: April 28, 2013, 08:25:22 PM »
If you look at the "Other Equipment" Section - you will notice we have started a Sous Vide thread for all that have an interest.
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Offline ACW3

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Re: SOUS VIDE SECTION
« on: April 28, 2013, 08:30:06 PM »
Do we have any experts, self-proclaimed or otherwise, to kick off this section with some of the basics?  This could be like when I got started doing some charcuterie.  That snowballed and really took off!!

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