sous vide apricots
I need to record the results of experiments somewhere. With apricots I found some nice ones and cooked them at 75 deg C for 30 minutes sous vide and I felt they needed at least that. Their texture is still firm after that temperature/time combination though the taste was the true intense taste of cooked apricots as opposed to the taset of raw apricots. That was based on a recommendation from Keller.