Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

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[–] 2 points 6 months ago* (last edited 6 months ago) (4 children)

Sous vide makes it a no brainer.

Looks great, but isn't "sous vide" (literally "under a vacuum") cooked in a plastic pouch? If so, that means you're leaching carcinogenics in to your food, whenever you cook it that way.

EDIT: Nope, I believe I was wrong. See below...

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  • [–] 8 points 6 months ago (3 children)

    The plastic is safe at the temperatures it is expected to operate at. If we are using science as a guide then the micro find layer of char on the outside is a bigger risk.

    But all food has risks. Everything is toxic in a large enough quantity.

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  • [–] 8 points 6 months ago (2 children)

    The plastic is safe at the temperatures it is expected to operate at.

    Ah, okay. A bit of 'net-looking seems to confirm that. Just that you certainly want to use specifically-designed SV bagging materials, combined with safe cooking temps / times.

    Huh!
    My apologies, @mbp@slrpnk.net.
    Will edit my comment, above...

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