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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
Ok, I keep hearing that boneless breasts are unbelievable done sous vide. I have a Demi and use it for chops, steaks, etc but haven't tried the chicken yet. Can someone give me a start to finish recipie that will be the bomb? Do you finish on the egg, in a cast iron pot, any advice will be appreciated!