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Old 11-09-2023, 10:45 PM   #2618
Smartcar
Scoring Winger
 
Join Date: Feb 2012
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Sous vide chicken will never be raw and bleeding, what looks like blood is myoglobin, fairly common in chicken near the bone - if it's there, it doesn't matter how long you cook it, the red/bloody appearance is not going away. Not sure how the server expressed it, but likely sending it back to be cooked more would not have made a difference in how it looked. If it did, they probably gave you different pieces.
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