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TdeV

TdeV


Clarity

16 hours ago, EatingBen said:

I’m attempting to make a Moroccan dish normally cooked in a tagine. 

 

I'm very curious how this turns out. My long practise is to SV the lamb at low temperature for multiple days and then, a couple hours before dinner, to cook the rest of the tagine on the stovetop with a little pre-made stock.

TdeV

TdeV

16 hours ago, EatingBen said:

I’m attempting to make a Moroccan dish normally cooked in a tagine. 

 

I'm very curious how this turns out. My long practise is to SV the lamb at low temperature for multiple days and then to cook the rest of the tagine on the stovetop with a little pre-made stock.

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