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Low-oxygen, low temperature cooking isn’t without controversy - Bridgeton News
By | August 19, 2008
NOAH K. MURRAY/TEH STAR-LEDGER A beef dish using the “sous vide” method of cooking. Uncle Ben got it right a few decades ago when he put his rice in little plastic bags and said to boil them up just like that. The results were, for many American home …
Topics: food poisoning |
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