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The SousVide Supreme Promo
Pack - Everything you need
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Our new Sous Vide Vacuum Sealer
is the first vacuum sealer designed
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SousVide Supreme 3 Pack Combo
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SousVide Supreme Baking Rack
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Everything you need to keep your
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One of the advantages of sous vide cooking for both the home cook and the restaurant chef is leveraging the cook’s time. With the water oven, it’s easy to cook a large batch of food (steaks, chicken breasts, salmon fillets, vegetables—whatever cooks at the same temperature will work) at once for serving later.
Food cooked sous vide not intended to be eaten right away needs to be brought quickly from the cooking temperature to below 41F/5C for storage in the refrigerator or freezer. This process is called quick chilling. Here’s how to do it:
Tip: You can use one or more reusable frozen ice packs instead of ice cubes to chill the water. Then simply dry them off and refreeze for the next use.
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Included with your purchase worth over $50.00 from SousVideSupreme.com is 1 year of Food & Wine magazine (12 issues - stated value $12). Offer valid in the U.S. for new subscribers only. Limit one subscription per household. Please allow 6-8 weeks for delivery of your first issue. After your purchase is complete, your name and address will be forwarded to the publisher to fulfill your subscription and you will receive a Welcome Letter from Food & Wine in the mail. If you do not wish to receive the magazine and would like a refund of the stated value, please mark "refund" on the letter and mail it back to:
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