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Sous Vide Cooking
01-01-2016, 06:11 PM
Post: #61
RE: Sous Vide Cooking
My own creation.Smile

Simple, well balanced, mass producible, delish.

The smart meat counter employees at <insert friendly, regional grocery chain here> hide the unsold(highly discounted) short ribs under a pile of somewhat less than desirable meat on Saturday mornings, so they can nab the good stuff at the end of shift. I hit em hard about once a month.Big Grin

To ask why we cook is to ask why the leaves fall...
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10-31-2018, 05:07 PM
Post: #62
RE: Sous Vide Cooking
Here you go AsianRushFan

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10-31-2018, 05:13 PM
Post: #63
RE: Sous Vide Cooking
I blew away my family after I sous vide a T-bone steak. The sous vide called for:

Medium rare: 129°F (54°C) to 134°F (57°C) 1 to 4 hours (2 1/2 hours max if under 130°F/54°C)

It came out perfect. It looked raw, as there were no scorch marks. I then told my brother to try the steak. At first he was hesitant, but was amazed how well it taste. We then put the steak in a skillet and burned the meat. It was really yummy too.
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