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Sous Vide Workshop With Ken Oringer

by • Reel Food
In this video from the StarChefs annual International Chefs Congress, chef Ken Oringer discusses his use of Sous Vide Professional and Chamber Vacuum Sealer in his restaurant kitchens while demoing two interesting dishes — 36 hours sous vide lamb belly with green mango and artichokes and a vacuum marinated ceviche of geoduck clam and compressed melon.

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