![Under Pressure: Cooking Sous Vide (The Thomas Keller Library): Keller, Thomas, McGee, Harold: 8601200635027: Amazon.com: Books Under Pressure: Cooking Sous Vide (The Thomas Keller Library): Keller, Thomas, McGee, Harold: 8601200635027: Amazon.com: Books](https://images-na.ssl-images-amazon.com/images/I/9161poL7tlL._AC_UL200_SR200,200_.jpg)
Under Pressure: Cooking Sous Vide (The Thomas Keller Library): Keller, Thomas, McGee, Harold: 8601200635027: Amazon.com: Books
![My mom just decided to turn up my sous vide chicken breast from 65C to 90C to "speed up the proces" and it's now has the consistency of leather. What food crimes My mom just decided to turn up my sous vide chicken breast from 65C to 90C to "speed up the proces" and it's now has the consistency of leather. What food crimes](https://external-preview.redd.it/U_UhO7YRgi_CYgsCoWCwwET4O2qjZ2sEqSUa0DGEHx0.jpg?auto=webp&s=eca038477b19590e84def155ebdf0fdef2cb8c1c)
My mom just decided to turn up my sous vide chicken breast from 65C to 90C to "speed up the proces" and it's now has the consistency of leather. What food crimes
![Immersed: The Definitive Guide To Sous Vide Cooking: Philip Preston: 9780990377207: Amazon.com: Books Immersed: The Definitive Guide To Sous Vide Cooking: Philip Preston: 9780990377207: Amazon.com: Books](https://m.media-amazon.com/images/I/71DN7AFPnIL._AC_UF350,350_QL50_.jpg)