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17 hours ago, delcecchi said:

Sous vide.    48 hours at 131 ought to do it.   

You might have bigger things to worry about, like pathogens. 

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On 11/13/2019 at 2:27 PM, roony said:

You might have bigger things to worry about, like pathogens. 

You really ought to educate yourself about pathogens and sous vide.   Which ones do you think would be a problem and would survive 48 hours at 131 degrees F. ?

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My dog prefers to bury her squirrels for a week or two to tenderize them. She claims that makes them great but I have no interest in pursuing that method either. 

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1 hour ago, roony said:

My dog prefers to bury her squirrels for a week or two to tenderize them. She claims that makes them great but I have no interest in pursuing that method either. 

Ignorance or Trolling.   Sometimes hard to tell the difference.     

 

 

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6 hours ago, delcecchi said:

Ignorance or Trolling.   Sometimes hard to tell the difference.     

 

 

Or an attempt at humor??

 

But really every time you bring up sous vide you get the same predictable responses which are mostly just to get a rise out of you.  And I thought you brought it up just to get a rise out of them. So really it's hard to tell who is trolling who.

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2 hours ago, bobbymalone said:

Or an attempt at humor??

 

But really every time you bring up sous vide you get the same predictable responses which are mostly just to get a rise out of you.  And I thought you brought it up just to get a rise out of them. So really it's hard to tell who is trolling who.

I was serious recommending it as a way to deal with tough meat.  I can't help the ignorant responses.

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