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Written by Secretsdecuisine
9 January 2017

How sous-vide can make your life easier as a yacht chef

Most of you reading this will have heard about – or even remember – the heady days of 1970’s ready-made boil-in-the-bag cooking, available on an industrial scale. What you couldn’t conjure up in 5 minutes by drowning in a pot of boiling water a tasteless piece of cod in a pasty white sauce, or limp

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