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Thread: The most succulent chicken I've ever had the pleasure of tasting

  1. #11
    I agree jelly-like is not sous vide. It should still have the same texture as usual. Perhaps it was exaggeration.

  2. #12
    Also, Sysco (food supplier for many hospitals/chain restaurants etc) sells frozen sous vide meat & fish.

  3. #13
    A pressure cooker will get any kind of meat tender in a short time. Many restaurants and BBQs precook ribs, briskets, etc. before they smoke and sauce them. I do spareribs like this at home.

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