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Thread: New to Sous Vide

  1. #11
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Raleigh, NC
    Len, I used to do the confit in a crock pot, Prep as above and layer in crock pot, pour fat over to cover, cook overnight on low setting. Then let cool. When I used t make it that way, I'd leave the whole crock in the refrigerator then just pull pieces out as needed.

    One thing you can give and still your word.

  2. #12
    Senior Member Mrmnms's Avatar
    Join Date
    Oct 2012
    Long Island
    That did it Mucho, I can't take it. I'm pulling out the Dork Foods adapter you suggested and crock pot. Short Ribs (unsalted) go in tomorrow morning. Guess I'll contact you in a few days for the next step. Thans for all the tips. Let me know when your cook book is released , I want a signed copy!

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