Anonymous Modernist 3762
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Posts
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Joined
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Perfect. Thank you.
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Does anyone know where to find peelzyme? It is mentioned in the book, and I'm quite interested in using it to peel fruit, but I can't seem to find it. Thanks, -Brian
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Has anyone tried cooking meats sous vide directly from the freezer by prepping and sealing ahead of time? I'm curious if this has any unintended side effects on the final product vs. thawing first, then prepping, sealing and cooking. Thanks, -Brian