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The Water Cooler
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A new era in cooking for me...
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<blockquote data-quote="okie362" data-source="post: 2984650" data-attributes="member: 6818"><p>[ATTACH=full]100638[/ATTACH] I've been using an Anova for a little over a year now. HIGHLY recommend it for lamb chops and pork chops. A couple days ago I did a rack of beef ribs (OK not a whole rack) in the bath at 152 for 24 hours then re-season and into a 400* oven for about 10 minutes to get a nice crust. Perfectly tender without being dry and overcooked. All connective tissue and collagen rendered nicely. I could have gone with lower temps and kept them medium but didn't want to keep them in for the 36-48 hours that would have required.</p><p></p><p>You will really enjoy the new toy!</p></blockquote><p></p>
[QUOTE="okie362, post: 2984650, member: 6818"] [ATTACH=full]100638[/ATTACH] I've been using an Anova for a little over a year now. HIGHLY recommend it for lamb chops and pork chops. A couple days ago I did a rack of beef ribs (OK not a whole rack) in the bath at 152 for 24 hours then re-season and into a 400* oven for about 10 minutes to get a nice crust. Perfectly tender without being dry and overcooked. All connective tissue and collagen rendered nicely. I could have gone with lower temps and kept them medium but didn't want to keep them in for the 36-48 hours that would have required. You will really enjoy the new toy! [/QUOTE]
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