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The Foodies' Kitchen For discussion of recipes, restaurant experiences, cooking techniques, and anything else that can make us better Foodies!

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  #11  
Old 04-14-2016, 11:40 PM
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Stephane Stephane is offline
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1 week in brine?! Wow.. that's dedication.
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Old 04-14-2016, 11:42 PM
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Stephane Stephane is offline
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Quote:
Originally Posted by Chimaera View Post
[*]The perfect soft-boiled egg remains elusive, even in the immersion circulator.
What is your definition of a perfect soft-boiled egg?
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  #13  
Old 04-16-2016, 09:43 PM
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Maristo Maristo is offline
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Quote:
Originally Posted by Stephane View Post
1 week in brine?! Wow.. that's dedication.
It was the best corned beef I've had and was actually very easy to make. I just zip-locked the brisket in a two gallon bag and turned it over once a day.

I've also had trouble with the soft boiled egg. I can the yolk perfect but the whites seem to be too loose.
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