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More expensive but more universally usable solutions are available in the form of combi steamers, which combine convection and steam cooking methods into a single device.Francie - steinseltz ( 67 - Alsace ).Huges, Holly; OMalley, Charlie (2009).Lower Cost Sous Vide Stick Lower cost units are available in the form of a stick which has a clip to attach it to the side of the cooking vessel.4, the method was adopted by Georges Pralus in 1974 for the.The flavors and texture produced by browning cannot be obtained with only the sous-vide technique.


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