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I've made hot dogs using the skinless casings and liked the end result (no casing) but that was the first time my MES screwed up and the temps went outta control and I nearly burnt my house down. hot dogs fell out of the skinless casings and caught on fire. EEK. I've also made them with hog...
I've made orange chicken before. It's wonderful with a coconut/saffron rice I make as well. I usually do the leaping frog method for the spatchcocking. It looks like this:
I would not brine or soak in orange juice because of the acid content. I don't even use OJ, but a traditional orange...
I have those exact same ones and got them from Sam's as well. I also have the 12 qt. I love them for brining and they are very sturdy, gonna last a long time I think.
I have a sous vide cooker and love it. I've cooked in it quite a bit. I did a tri-tip recently. OMG it was amazing. Here's a couple pics of it. You're gonna like cooking with it, more importantly you're gonna like the results. I know some folks are totally against it, but hey, to each his own.
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