Originally Posted By: Phaedrus

It's really slick with chicken! You can vacuum seal chicken breasts and cook them at 140 F for three and a half hours or so and it's very safe. And you've likely never realized chicken could be that moist, juicy and...well, just sublime!


Thanks a lot, Phaedrus - you just made me very HUNGRY!

I'm a big fan of low temperature cooking, but I've got plenty to learn... Thanks for the inspiration.

As for the original topic - According to Bismark, you should not learn too much about the makings of neither sausages nor politics. I guess that applies to (some) burgers, too... Minced meat does not always imply actual "meat" - as in muscle fibers.