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Can I sousvide boneless tenderloins, breasts and thighs at the same temp?
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I'm cleanign out my freezer and have 6 lbs of bonelss thighs, a couple boneless breasts and a couple pounds of tendies marinating over night. it would be nice to do them all at the same temp. the recipes i've seen seem to have the thighs at 150-160° and the tendies and breasts closer to a 140-145.
Any thoughts on what temp i could do them all at and how long?
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