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This recipe sounds like it might be a candidate for sous vide. Any sous viders out there who've tried it or have recommendations for temp/time?

JohnL
  • Posted by: JohnL
  • September 22, 2024
  • 213 views
  • 2 Comments

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Dustin P.
Dustin P.October 2, 2024
Great question! Sous vide is definitely a great method for cooking this recipe basketball stars
Elizabeth Q.
Elizabeth Q.September 27, 2024
This sounds like tuna confit and could be done in theory The powers that be in government food safety suggest 150 *F as a safe temp.
I have made tuna confit on the stovetop and oven and you want the barest simmer.
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