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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
60°C
20°C - 80°C
Time
1 hour
30 minutes - 2 hours
Equipment
Colombo de Cabri (Martinique): Primary marinade and cooking medium for goat stew
Poulet Colombo (Guadeloupe): Spice rub and sauce base for braised chicken
Touffé de Poisson (Haiti): Sealing paste for fish steamed in banana leaves
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