The problem with this method of preparation is that it starts in middle of the creative process and then jumps to the end, skipping several important steps along the way.

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And then at his restaurant, Tremont 647, he turns around and serves tasting menus of dishes like "smoke-vide" beef ribs a preparation that combines smoking with the sous-vide method of cooking vacuum-sealed food in a low-temperature water bath and smoked duck-confit po'boys.

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