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Pork Chops


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4 hours ago, rotuts said:



I completely  agree with you.


what SV does , is eliminate the '10 to 15 minute ' part of your Rx .


a variable.  you brown later.   


you get more time to do something else.


granted , understanding that variable consistently


is what makes great chefs.


properly understanding SV' potentioal


makes anyone a  a great Sous Chef.


This is a HUGE advantage for me using SV.  I love that I can hold something at temp for awhile and let the rest of the meal "catch up".  At 64 years old and having cooked since I was in HS, I should be able to time all the elements of a meal perfectly.  But I can't and SV helps immensely.  

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