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The Watercooler
The Instant Pot Thread...because
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<blockquote data-quote="Copabanana" data-source="post: 746346" data-attributes="member: 18958"><p>There is a french cooking method called Sous Vide, I think it is. A few of the instant pots are marketed as having this function. I wanted one. But considering I'm so challenged by the basic model it's better I aimed low. I mention this because this cooking method holds foods like fish and steak at a constant lower temperature, I think, and they are supposed to be marvelous. I like my salmon "rarish." Pink to light coral color where it still looks moist, not dry. I would be tempted to try your salmon, Apple.</p></blockquote><p></p>
[QUOTE="Copabanana, post: 746346, member: 18958"] There is a french cooking method called Sous Vide, I think it is. A few of the instant pots are marketed as having this function. I wanted one. But considering I'm so challenged by the basic model it's better I aimed low. I mention this because this cooking method holds foods like fish and steak at a constant lower temperature, I think, and they are supposed to be marvelous. I like my salmon "rarish." Pink to light coral color where it still looks moist, not dry. I would be tempted to try your salmon, Apple. [/QUOTE]
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The Instant Pot Thread...because
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