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Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the veggies cook at 185F.

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    My suggestion would be not to do it. You'll either have overcooked chicken or undercooked vegetables, and there's no way around it.
    – GdD
    Apr 3 '18 at 12:04
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Cook the vegetables, chill and refrigerate. Cook the chicken, toss in the vegetables to reheat...or, use two circulators.

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