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Lolcano Eruption
Oct 29, 2007
Volcano of LOL.

I looked all over the OP for this, and perhaps I missed it, but what are some good books or websites that provide a good overview of SVing different types of meats as well as temperature/time charts?

I'm considering that Douglas Baldwin book that seems to be referenced often in this thread. What about a book/site with pictures similar to the OP where it shows how it looks after SVing at different temps?

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Lolcano Eruption
Oct 29, 2007
Volcano of LOL.

Thank you guys, I will check those out.

I'm looking at the ziplock/submerging method of "vacuum" sealing and am I correct in thinking that it would take more oil in the bag than using a traditional vacuum sealer? like for example, if I wanted to cook a steak, I would have to dump some olive oil in the sack? Whereas with a traditional, I could use solid butter or forego it entirely?

This alone would make me want to spring for the sealer.

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