Spanish onions @200f x 24hr with local butter and salt.
I didn't bother a presear, I like the full intensity stored in the bag.
by ClubPretend2617
5 Comments
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beattywill80
I thought onions off gassed like mfs
Flaatscaan
This is possible? Does it taste caramelized?
Shorts_at_Dinner
I thought vacuum bags stopped being food safe around 190 degrees. I’m pretty sure mine say 193 is the max
Monocurioso
What do you use them for? Beyond just having yummy onions. I’m wondering if this is a possibility to do the first step for French onion soup.
5 Comments
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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.
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I thought onions off gassed like mfs
This is possible? Does it taste caramelized?
I thought vacuum bags stopped being food safe around 190 degrees. I’m pretty sure mine say 193 is the max
What do you use them for? Beyond just having yummy onions. I’m wondering if this is a possibility to do the first step for French onion soup.