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GentleSlaughter
The way you hold those tongs make me uncomfortable
the-awesomer
I like the look of that sear zone. sous vide chicken breasts the best
[deleted]
[deleted]
BBQallyear
Is that a Napoleon grill?
EvaTheE
After sous vide, I can not go back to any other preparation for chicken breast.
Relative_Year4968
I’m sure the members of this sous vide sub would like to hear about your sous vide preparation. Any seasoning, brining, time, temperature? You know, fundamental sous vide stuff. Also, what you thought of them.
7 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
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The way you hold those tongs make me uncomfortable
I like the look of that sear zone. sous vide chicken breasts the best
[deleted]
Is that a Napoleon grill?
After sous vide, I can not go back to any other preparation for chicken breast.
I’m sure the members of this sous vide sub would like to hear about your sous vide preparation. Any seasoning, brining, time, temperature? You know, fundamental sous vide stuff. Also, what you thought of them.
‘9 pcs’. Ok thanks.