Step 3. Drain and rinse the chicken breasts. Pat dry with paper towels. Step 4. Mash the garlic with remaining 1/2 teaspoon salt to make a paste. Spread paste over chicken breasts and top with lemon slices. Season with pepper. Step 5. Place the chicken in a large zipper lock bag with the rosemary and olive oil.Season each side of your chicken thighs with salt and black pepper. Place chicken thighs with pats of butter and thyme in a ziploc …The U.S. Department of Agriculture recommends baking chicken thighs in the oven for 40 to 50 minutes at 350 degrees Fahrenheit. Longer cooking times should be employed if the chick...Sep 20, 2014 ... Rub your thighs with your sugar/garlic/paprika mixture and vacuum pack immediately. Place into your water bath and cook for 6 hours ( min of 4 ...1. Preheat a water bath to 70°C. 2. To prepare the chicken thighs, run the tip of a sharp paring knife along the thigh bone. To release the bone, carefully run the blade around and under the bone, ensuring you remove all of the cartilage. 14 1/8 oz of chicken thigh, bones removed. 3.Everyone who eats chicken loves a boneless, skinless thigh. Juicy, tender, and well suited to everything from flash-frying to slow braising, they’re the perfect cut for just about ...Sous vide chicken breast (light meat) for at least 1 hour (up to 3 or 4 hours) between 140-167°F. Sous vide dark chicken meat (legs, drumsticks, thighs, wings) for 1-5 or 6 hours at around 148-150°F. Since sous vide whole chicken has both the light and dark meat, I have a special way of preparing it and a special time for sous vide cooking it.Set sous vide to 165° Fahrenheit. Season both sides of each chicken thigh with salt and pepper. Place chicken thighs and thyme in a resealable plastic bag, then remove the air using either a vacuum sealer …Jul 24, 2015 · Preheat an oven to 450°F (232°C). Remove the chicken from the sous vide bag and shred. Cover the bottom of a baking dish with some of the salsa verde. Lay out the tortillas and top each one with the chicken, beans, corn, and some cheddar cheese. Roll up the tortillas and place in the baking dish side by side. Place the chicken in a vacuum bag and seal. Cook in a preheated water bath at 64 degrees for 1 hour (moist) or 75 degrees for 8 hours (braised) In a bowl dress all the vegetables and sear in a very hot sauté pan to add some colour. While the veg is still hot, drizzle with the dressing and add the basil leaves then season to taste.If you're thinking of starting a chicken-related franchise, here are the best chicken franchise options available right now. * Required Field Your Name: * Your E-Mail: * Your Remar...Jul 18, 2011 · Pre-heat the sous vide water bath to 160°F (71°C). Trim most of the excess fat off of the thighs. Evenly distribute the garlic powder over them, then salt and pepper each one. Place the chicken thighs in the sous vide pouches with one half of a thyme sprig per thigh then vacuum seal them. Cook the sous vide chicken thighs for 2 to 4 hours. Feb 8, 2021 · Prepare the Sous Vide: First step set up the sous vide immersion circulator in a water bath and set it to 165 degrees F. Make sure you have the sous vide in a large enough container to hold all the chicken thighs you plan to cook. Season the Chicken Thighs: Pat the chicken dry with a paper towel and then season it. So we set out on a mission: make a better roulade. We used Activa to achieve tight bonds in the meat, yielding a unique and flawless product, with golden, crispy skin included. The contrasts in color and texture lead to an overall more intense flavor and better eating experience—no more chewy, rubbery meat. Sounds good to us.Do you know how to cook chicken livers? Find out how to cook chicken livers in this article from HowStuffWorks. Advertisement Of all the organs found in the gut of the chicken, the...Preheating: Preheat a water bath to 148ºF (64.4ºC) or your desired temperature. Prepare the chicken drumstick: Lightly salt the chicken then coat with the spices. Seal the chicken drumstick: Place the chicken drumstick in a sous vide bag and then seal. Cooking the chicken drumstick: Add the bag to the preheated sous vide water bath.Sous Vide the Chicken. Preheat water bath to 155° F / 68°C. Prep the chicken by liberally seasoning it with kosher salt, and place in a bag in a single layer and vacuum seal. Place the bag in the water bath (clip to side) and cook for 1 ½ to 2 hours. Chill the chicken in an ice bath for 15 minutes.How long does it take to sous vide chicken thighs? Sous vide chicken thighs typically take 1.5 to 2 hours to cook. The precise cooking time may vary depending on the thickness of the thighs and your desired level of tenderness. For a more tender texture, you can extend the cooking time up to 4 hours. However, 1.5 to 2 hours is a good starting ...Preheat sous vide machine to 150ºF. Step 2. Season chicken thighs. In a small bowl, mix together salt, pepper, paprika, and cumin. Sprinkle as much as desired on boneless chicken thighs. Step 3. …Air fryers are a great way to make delicious, crispy chicken thighs without all the added fat and calories of deep frying. If you’re new to air frying, this beginner’s guide will w...Aug 23, 2021 · Preparation. Preheat a water bath using an immersion circulator to a temperature from the time and temperature options listed below. Season the chicken thighs with salt and pepper or your favorite seasoning blend. Vacuum seal chicken thighs or use another air removal method. My recommendation for a normal chicken thigh or leg is 148ºF (64.4°C) for 4 to 6 hours, or you can go up to 176°F (80°C) if you prefer a shreddable one. While I eat a ton of sous vide chicken breasts, …Preheat oil to 350 degrees F in a Dutch oven or other heavy, deep pot. Remove the chicken from the bag, shaking off excess marinade. Add to the eggs, coat, then add to the flour and coat. Shake off excess flour and drop in hot oil. Turn every now and then to evenly fry the chicken pieces.Submerge sous vide bag into water bath and cook thighs at 150F (65C) for 2.5-4.5 hours. Make the glaze with maple syrup, orange juice, balsamic vinegar, Dijon and rosemary. Half will be used to glaze the thighs, the other half to make a sauce if you like. Remove cooked thighs, pat dry well with paper towels.Jul 30, 2023 ... Carefully lower the bag into the sous vide water bath, ensuring that the chicken is fully submerged. Cook the chicken for between 1 hour and 4 ...Air fryers are a great way to make delicious, crispy chicken thighs without all the added fat and calories of deep frying. If you’re new to air frying, this beginner’s guide will w...Jun 27, 2021 ... Food safety wise, it will pasteurize same time and temps as a breast, just with pink flesh that will freak people out. I've done turkey legs for ...Reduce the heat to medium, cover, and cook for 2 minutes. Step 1. Remove the lid, flip the thighs, and cook over medium heat until the skin is super crisp, about 8 minutes. Step 2. Transfer the thighs to a plate and drizzle with honey lemon dressing. Sprinkle with finishing salt and serve.Step 2: Add chicken thighs to a ziplock bag and then add sauce to let marinate for at least 15 minutes and up to 24 hrs. Step 3: Heat oil in a large sauté pan and add chicken. Sauté for a couple of minutes and then add the sauce. Step 4: Cook until sauce has thickened, chicken is coated, and the internal temperature reaches at least 165 degrees.This is a simple and elegant preparation for boneless, skinless chicken breast. What to buy: Fresh figs can be found in grocery stores during the summer and early fall. Otherwise s...Place the chicken thighs and cook them for 2-3 min on high heat. Flip the chicken and cook for another 1-2 min on the other side. Take the chicken pieces out and add the remaining juice/drippings from the bag. Cook …Aug 13, 2021 · Sous vide temperature: You can also sous vide the thighs at 150F/65.6C for a meaty texture and a little chewier. Displacement method using a ziploc plastic bag: Place chicken in ziploc bag. Lower bag into water (which will push air out) just until seal is above water line. Seal bag. Mar 10, 2024 · Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Heat the oil in a heavy cast iron or stainless steel skillet over medium-high heat until shimmering. Gently lay chicken in skillet, skin side down, using your fingers or a set of tongs. Hold chicken down flat in pan with a flexible ... Sous Vide Chicken Thigh. I love a perfectly cooked chicken thigh! My recommendation for a normal chicken thigh or leg is 148ºF (64.4°C) for 4 to 6 hours, or you can go up to 176°F (80°C) if you prefer a shreddable one. ... Sous Vide Chicken wings are generally an easy food to cook, and they are pretty hard to screw up. If I want some bite ...Boneless, skinless chicken thighs take five to seven minutes per side to cook on a grill. They should be grilled over medium to high flames with the lid closed to retain heat. The ...For the Orange Mint Glaze. Heat a pan over medium-high heat. Remove the sous vide chicken thighs from the pouches and pat dry. Sear the chicken in the pan until they begin to brown. Remove from the heat and set on a plate under foil. Add the garlic to the pan and let cook for about 1 minute.Directions. Set the Anova Sous Vide Precision Cooker to 146ºF (63.3ºC). Season the chicken breasts liberally with salt and pepper. Place in a large zipper lock bag with the tomato puree, adobo sauce, chipotles, honey, garlic, and cumin. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.Dec 23, 2021 ... 3) The best temperature to sous vide chicken thighs is between 155°F and 165°F for 1 to 3 hours. Select the time and temperature. 4) Input ...Boneless, skinless chicken thighs take five to seven minutes per side to cook on a grill. They should be grilled over medium to high flames with the lid closed to retain heat. The ...Directions. Step 1. Set Anova Sous Vide Precision Cooker to 165°F / 73.9°C. Step 2. Season chicken with salt, pepper, and place lemon slice and thyme on each piece. Step 3. Place in vacuum bag or resealable ziplock bag. Step 4. Place in water bath and cook for 2 hours.Dec 10, 2018 · Preheat oven to 425°F. In the meantime, spray a large roasting pan with cooking spray. Lay marinated chicken in a single layer. If you’d like an extra crispy skin, place a roasting rack on top of the roasting pan and lay the chicken on the rack. Roast for 25-30 minutes, or until the internal temperature of your chicken reaches 165°F. Mar 9, 2021 · Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl. Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place in a sous vide bag in a single layer and seal it. Place in the water bath and cook for 2 and 1/2 hours, or until pasteurized. While the chicken is cooking, make the sauce. Add the garlic, chicken stock, soy sauce, rice vinegar, cornstarch, honey, and red pepper flakes to a pot and stir well to combine. Heat over medium to medium-high heat ...Feb 27, 2024 · Step 1- Season the chicken thighs. Season the chicken thighs with salt and pepper. Step 2- Vacuum seal. Put the chicken thighs in a vacuum bag along with the slices of lemon and fresh coriander. Seal the bag using a vacuum sealer. Step 2- Cook the chicken sous vide. Set the sous vide machine to 75C/167F degrees. Instructions. Heat a sous vide water bath to 160F degrees. Combine all the ingredients (except chicken and lemon) in a bowl and mix together to make a sauce. Pour the sauce in a vacuum seal bag with the … Step 2. Reserve half of the sauce for later. Step 3. Pour the other half of the sauce over the chicken in a zip lock bag. Let marinade over night. Step 4. Heat your sous vide to 165 degrees and place the chicken still in the bag into the water for 3 1/2 hours. Step 5. Prior to the chicken being done take the reserve marinade and heat over ... Set sous vide to 165° Fahrenheit. Season both sides of each chicken thigh with salt and pepper. Place chicken thighs and thyme in a resealable plastic bag, then remove the air using either a vacuum sealer … Reduce the heat to medium, cover, and cook for 2 minutes. Step 1. Remove the lid, flip the thighs, and cook over medium heat until the skin is super crisp, about 8 minutes. Step 2. Transfer the thighs to a plate and drizzle with honey lemon dressing. Sprinkle with finishing salt and serve. Sous Vide the Chicken. Preheat water bath to 155° F / 68°C. Prep the chicken by liberally seasoning it with kosher salt, and place in a bag in a single layer and vacuum seal. Place the bag in the water bath (clip to side) and cook for 1 ½ to 2 hours. Chill the chicken in an ice bath for 15 minutes.Instructions. Set the sous vide to 145-degrees. Vacuum seal the chicken breasts using your preferred method. 2 breasts per bag, along with salt and pepper, fresh herbs and lemon slices. Cook for 1 hour, up to four hours. Remove chicken breasts and pat dry with paper towels. Season with additional salt and pepper.Prep the Chicken. Preheat the oven to 425 degrees F. Toss the chicken with olive oil, salt and pepper until evenly coated. 2. Bake the Chicken. Place the chicken on a rimmed baking sheet and roast ...Sous Vide Guides. Sous Vide. Chicken By Method. Say goodbye to dry, woody chicken forever when you say hello to sous vide chicken recipes. Sous Vide Buffalo Chicken Wings Recipe. Sous Vide Chicken Breast. …Cut in half and season liberally on both sides with salt & pepper. Step 5. Spread 2 Tablespoons of goat cheese on each piece. Step 6. Top each piece with 1/2 of the roasted red peppers. Step 7. Top that with 1/2 of the arugula. Step 8. Working from the narrower end if …Feb 22, 2022 · Instructions. Heat a sous vide water bath to 160F degrees. Combine all the ingredients (except chicken and lemon) in a bowl and mix together to make a sauce. Pour the sauce in a vacuum seal bag with the chicken thighs and rub it to coat the thighs. Vacuum seal and cook in the water bath for 4 hours. Submerge the bag of chicken in the pot of water. The chicken should be fully submerged. You can place a weight on it or a heavy kitchen tool to make sure it stays down. Turn on the sous vide and let it run for 30-45 minutes or until the chicken is fully defrosted.Everyone who eats chicken loves a boneless, skinless thigh. Juicy, tender, and well suited to everything from flash-frying to slow braising, they’re the perfect cut for just about ...Using the sous vide equipment of your choice, preheat a water bath to 165 degrees F. Pat chicken thighs dry then season both sides with salt and pepper. Place thighs in a single layer in a vacuum bag; vacuum and seal. Place chicken in the water bath and cook for 2 hours. Heat a heavy skillet over medium-high heat and add about a tablespoon of ...Flatten em out a bit in the bag and I do 167 for about an hour. I'm a heathen usually and can't be bothered to finish them off so I just eat them as is over rice. weedywet • 2 yr. ago. 145 is plenty. I’m doing them sous vide BECAUSE I don’t want the usual overdone texture. PatNebetar • 2 yr. ago.Place the chicken in a vacuum bag and seal. Cook in a preheated water bath at 64 degrees for 1 hour (moist) or 75 degrees for 8 hours (braised) In a bowl dress all the vegetables and sear in a very hot sauté pan to add some colour. While the veg is still hot, drizzle with the dressing and add the basil leaves then season to taste.Add the arborio risotto rice and stir until it begins to turn opaque, around 2 to 3 minutes. Add the chardonnay and cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering chicken stock and cook, stirring frequently, until it has been absorbed. Instructions. Preheat the sous vide machine to 150 degrees Fahrenheit. Season the thighs of chicken. Combine salt, pepper, paprika, and cumin in a small bowl. As much as desired, sprinkle on boneless chicken thighs. In a flat layer, vacuum seal boneless chicken thighs. Place in a sous vide bag in a single layer and seal it. Place in the water bath and cook for 2 and 1/2 hours, or until pasteurized. While the chicken is cooking, make the sauce. Add the garlic, chicken stock, soy sauce, rice vinegar, cornstarch, honey, and red pepper flakes to a pot and stir well to combine. Heat over medium to medium-high heat ...For the Sous Vide Chicken Thigh At least 2 to 5 hours before serving, or a day or two before. Preheat a water bath to 148°F (64.5°C). Salt and pepper the chicken thighs, optionally adding a spice rub that you enjoy. Place the chicken thighs in a sous vide bag and seal. Cook the chicken thighs for 2 to 5 hours, until they are tender.Submerge the vacuum-sealed chicken in the sous vide water bath and cook for 3 hours. At the end of the 3 hours, remove the cooked chicken from the bag and strain the broth into a separate container. Discard the aromatics from the cavity of the chicken. Set the broth aside for later use.Make this SUPER crispy Sous Vide Chicken Thighs BONELESS Skinless Recipe -- https://sipbitego.com/sous-vide-boneless-chicken-thighs --- Use skin-on or skinle...Our Best Chicken Thigh Recipes. The chicken breast might get all the press, but it’s the humble chicken thigh that really delivers in terms of flavor, versatility and economy. Most of these recipes can be made with bone-in or boneless chicken thighs. For more chicken recipes, check out our Easy Chicken Recipes for Busy Weeknights collection.Bring to 375°F (190°C) degrees over medium high heat. In a shallow bowl, mix together all ingredients for seasoned flour. Dredge the chicken thighs in the seasoned flour until thoroughly covered. Fry each chicken thigh until deep golden brown on each side. Remove to a paper towel lined plate.Directions. Step 1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC). Step 2. Season the chicken with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.Chicken thighs are a delicious and versatile cut of meat that can be cooked in a variety of ways. Air frying is one of the best methods for cooking chicken thighs, as it produces j...Set sous vide to 165° Fahrenheit. Season both sides of each chicken thigh with salt and pepper. Place chicken thighs and thyme in a resealable plastic bag, then remove the air using either a vacuum sealer …Place the chicken in a vacuum bag and seal. Cook in a preheated water bath at 64 degrees for 1 hour (moist) or 75 degrees for 8 hours (braised) In a bowl dress all the vegetables and sear in a very hot sauté pan to add some colour. While the veg is still hot, drizzle with the dressing and add the basil leaves then season to taste.Attach the sous vide precision cooker and set the temperature to 149°F (65°C). If you’d like to try other temperatures, follow the guide in the post. In a small bowl, whisk together soy sauce, sugar, rice vinegar, minced garlic and oil. Place the chicken breasts to a zip-top bag and add in the sauce.Aug 25, 2022 ... you put it in a water bath and set the timer and walk away within one to 2h. your chicken is perfectly cooked all the way through and extremely ... Directions. Step 1. Set the Anova Sous Vide Precision Cooker to 150ºF (65.5ºC). Step 2. Season the chicken thighs with salt and pepper. Divide between 2 large zipper lock or vacuum seal bags. Divide 1 tablespoon butter between the bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Dec 10, 2018 · Preheat oven to 425°F. In the meantime, spray a large roasting pan with cooking spray. Lay marinated chicken in a single layer. If you’d like an extra crispy skin, place a roasting rack on top of the roasting pan and lay the chicken on the rack. Roast for 25-30 minutes, or until the internal temperature of your chicken reaches 165°F. Mar 27, 2023 · Method. Heat the water: Fill a pot with water and place your immersion circulator inside. Set the temperature to 158°F and let the water come up to temperature. Prepare the chicken: Combine the cubed chicken breast along with ginger, garlic, sesame oil, soy, and rice wine vinegar to a gallon-sized zip-top freezer bag. Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C). Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal. Submerge bagged chicken in the water bath and cook for 3 …For the Sous Vide Chicken Thigh At least 2 to 5 hours before serving, or a day or two before. Preheat a water bath to 148°F (64.5°C). Salt and pepper the chicken thighs, optionally adding a spice rub that you enjoy. Place the chicken thighs in a sous vide bag and seal. Cook the chicken thighs for 2 to 5 hours, until they are tender.Apr 3, 2020 · Discard the excess liquid and set the chicken thighs aside. Heat a large skillet over medium/high heat and add olive oil. Make sure to add enough olive oil as the skin sometimes like to stick. When olive oil is fragrant, add chicken thighs (skin side down) to the pan and let the chicken thighs sear for 2-3 minutes. Chicken breast is one of the most commonly purchased and cooked items in the American household and yet it's also one of the most difficult. Making a great chicken breast recipe isn't really as much of a secret as it is using the proper technique. Let's end the era of dry chicken breasts.INGREDIENTS:Stuffed Chicken: • 3 slices prosciutto • 2.5 Tbsp (35g) olive oil • 4-8 …r/sousvide A chip A close button. Get app Get the Reddit app Log In Log in to Reddit. Expand user menu Open settings menu. Log In / Sign Up;This sous vide cooking guide will help you determine the perfect time and temperature to achieve a juicy steak, tender chicken, flawless eggs, and so on. ... Chicken Breast, Whole Turkey, Shredded Chicken, Chicken Thigh. Pork Temperature. Doneness Range Our Favorite; Medium Rare: 134 – 140F / 56.5 – 60C: 136F / 57.5C: Medium: 141 – 150F ...How long does it take to sous vide chicken thighs? Sous vide chicken thighs typically take 1.5 to 2 hours to cook. The precise cooking time may vary depending on the thickness of the thighs and your desired level of tenderness. For a more tender texture, you can extend the cooking time up to 4 hours. However, 1.5 to 2 hours is a good starting ...Jan 4, 2011 ... Sheet Pan Chicken Fajitas (Whole30, Low Carb) · An overhead shot of a big plate of Moo Shu Chicken, with gluten free and ...Feb 8, 2021 ... Ingredients · 4 chicken breasts · 1/3 cup plain greek yogurt · 1/4 cup plus 2 tablespoons olive oil divided · 3 cloves fresh mixed garli...
145°F / 63°C. 45m. 1h 5m. For perfect poached eggs, cook at 145°F for 45 minutes, remove from shell, then gently poach in simmering water for 30 seconds. For perfect soft boiled eggs, cook in boiling water for 3 minutes, then transfer (still in the shell) to a 145°F water bath for 45 minutes. . Best tubing mascara 2023
Sousvide is temp and time, though, so you don't have to reach that high point at all to have the same food-safety results - you can cook the chicken in a manner that gives you the most delicious chicken possible. I typically do frozen breasts with seasoning in a bag at 150/2hrs, chopping it up to go in pasta or searing with a torch for plating.Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions. Preheat a sous-vide cooker to 155°F (68°C). Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.Place a sous vide immersion cooker into water and set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions. Combine salt, pepper, …Place the chicken in a vacuum bag and seal. Cook in a preheated water bath at 64 degrees for 1 hour (moist) or 75 degrees for 8 hours (braised) In a bowl dress all the vegetables and sear in a very hot sauté pan to add some colour. While the veg is still hot, drizzle with the dressing and add the basil leaves then season to taste.Feb 25, 2019 ... METHOD ... Place all of the ingredients to make the chicken in a bowl leaving out the butter and mix together until the chicken is coated in all ...The times shown are also minimum cooking times and food can be, and sometimes needs to be, left in for longer periods in order to fully tenderize the meat. If you are cooking food longer, remember that food should not be …Mar 8, 2024 ... I've enjoyed chicken breasts sous vided for 10 hours… they aren't as good as they are after 2 hours but they were still great for dinner! 1” ...Step 1. Set the Anova Sous Vide Precision Cooker to 147ºF (64.5ºC). Step 2. Season chicken with Cajun spice rub. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 2 hours. Step 3.Feb 4, 2023 ... I normally do my chicken breasts sous vide at 147-149°F. A lot of people will find 140°F breasts a bit rubbery because they are used to over- ...Reduce the heat to medium, cover, and cook for 2 minutes. Step 1. Remove the lid, flip the thighs, and cook over medium heat until the skin is super crisp, about 8 minutes. Step 2. Transfer the thighs to a plate and drizzle with honey lemon dressing. Sprinkle with finishing salt and serve.France C. Boneless chicken breasts are Cajun-seasoned, cooked sous vide until tender and juicy, and served with a creamy, cheesy pan sauce. "Flavorful Cajun seasoning, cream, and Parmesan cheese are the stars in this dish, as is the incredibly juicy chicken that results from cooking sous vide," says France C, who submitted the recipe. 07 of 08..
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