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lemniscate

lemniscate

I had forgotten how much I like Oyakodon.   

 

I think in the first technique, SV'ing the chicken in dashi to the perfect consistency would fit right in there.  I'm adding to my list of "to try".

 

Also, Oyakodon sounds like a better way to use up excess egg whites from other recipes.  Not just for meringue or angel food, but an actual meal.  That's a revelation.

lemniscate

lemniscate

I had forgotten how much I like Oyakodon.   

 

I think in the first technique, SV'ing the chicken in dashi to the perfect consistency would fit right in there.  I'm adding to my list of "to try".

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