JohnnyChance
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- Feb 28, 2011
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I think despite the literal meaning of the words sous vide, the term has certainly come to represent this cooking style, vac sealed or not.
I have a pork roast chugging along at 145, it will come out shortly and see about 15 min in a 550F oven to crust up. Perfect everytime.
Exactly.
How long at 145 did you do the roast?