145°F No. No. Feedback? https://twitter.com/SaucercrabZero/status/941477937261547521 …
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Rate doubling is in C/K, so 18F, right?
End of conversation
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That's what I do. For anything with skin, sous vide is 1 part of a 2 stage process. Braise type stuff/stews I sear first. Confit/grill I sear or fry after. Had very good luck searing before AND after with thick steaks. Maillard flavor permeates.
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"Had very good luck searing before AND after with thick steaks. Maillard flavor permeates." Hmm.... intriguing.
Requires experimentation. 
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"SV first, then fry is a pretty decent strategy" Indeed, have done that for T-day three years now. My technique keeps improving, and this year's was the best turkey anyone in attendance has ever had.
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Re collagen: you can get it to happen at lower temps over longer times. That's why ribs at 140 for three days works. I may try doing turkey legs and wings low and long - see if I can get the tendons to melt. Breasts and thighs don't need it, in my experience.
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