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Low Temp Pasteurization Experiment

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  • #16
    I did the very same thing last weekend but cut the cukes into spears but forgot to put in the pickle crisp. Hope they still turn out half way decent.
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    • #17
      interesting.
      Looks good

      Almost a corollary to my plan of freezing pickled onions and then using them in a pork pie to try and get crunchy pickled onions inside a cooked pork pie.

      Probably won't work - but I'll try it at some point :-)
      Made In England - Fine Tuned By The USA
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      • #18
        repaired and bumped

        phuck you photobucket
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        • #19
          Originally posted by curious aardvark View Post
          interesting.
          Looks good

          Almost a corollary to my plan of freezing pickled onions and then using them in a pork pie to try and get crunchy pickled onions inside a cooked pork pie.

          Probably won't work - but I'll try it at some point :-)
          6 years later - still haven't tried it lol
          But I bet that jar of pickled onions would blow your head off after being on the shelf for 6 years
          Made In England - Fine Tuned By The USA
          Just call me 'One Grind'



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          • #20
            Am I missing something here? This looks like a perfect fit for a decent sous vide machine. They will hold 180* very easily with forced water circulation to boot.
            Dave

            I love coming home. My back porch smells just like a BBQ joint.....

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            • #21
              Originally posted by dward51 View Post
              Am I missing something here? This looks like a perfect fit for a decent sous vide machine. They will hold 180* very easily with forced water circulation to boot.
              I was thinking the same thing. Though this thread was started in 2011 before sous vide became a main stream thing.
              Mike
              Life In Pit Row

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              • #22
                Originally posted by dward51 View Post
                Am I missing something here? This looks like a perfect fit for a decent sous vide machine. They will hold 180* very easily with forced water circulation to boot.
                Originally posted by PitRow View Post
                I was thinking the same thing. Though this thread was started in 2011 before sous vide became a main stream thing.
                ^ What he said.

                I do eggs for Ceaser’s dressing. 136° for 45. Still LOOK/ACT raw..but safe :{)
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                • #23
                  Originally posted by Richtee View Post
                  ^ What he said.

                  I do eggs for Ceaser’s dressing. 136° for 45. Still LOOK/ACT raw..but safe :{)
                  Sorry for the confusion guys...I'm just repairing all the photobucket damage.
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