Really gorgeous guide to sous-vide timing: http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide … (from the team that brought you Modernist Cuisine)
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@avibryant@starsandrobots@chefsteps Baldwin's got you covered: http://www.douglasbaldwin.com/sous-vide.html#Table_2.3 … -
@newportandy@starsandrobots@ChefSteps baldwin's great, but going all the way from frozen to pasteurized is still unclear. - End of conversation
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