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When sous viding broccoli I usually cut it into florets, place them in a single layer in a sous vide bag, and then cook them at 183°F to 185°F (83.9°C to 85°C) for 30 to 60 minutes, until tender.
When sous viding broccoli I usually cut it into florets, place it in a single layer in a sous vide bag, and then cook it at 183°F to 185°F (83.9°C to 85°C) for 30 to 60 minutes, depending on how tender I want it to turn out.
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