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gfweb

gfweb

I have SVd breasts with the skin on, chilled them (to lower meat temp and protect it from being overdone) and then crisped up the skin in a hot pan.

 

I think the SV temp was something like 140 for 2 to 3 hrs.

 

It worked, but was a PITA. 

gfweb

gfweb

I have SVd breasts with the skin on, chilled them (to lower meat temp and protect it from being overdone) and then crisped up the skin in a hot pan.

 

It worked, but was a PITA. 

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