Re: Sous vide
I really enjoyed those shrimp too, Michael.
I just pulled out, and seared off a top round roast beef.
35hrs @ 130°
I have it cooling down, as the plan is to do cold roast beef sandwiches for lunch.
I also have a couple of racks of pork in a brine that will be for dinner tonight.
planning to cook them for 4 hours @138° just like the one I made for Christmas.
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