Re: Sous vide
Quote:
Originally Posted by jonumberone
Did a 39oz Porterhouse steak the other night.
I haven't purchased a steak less than 2 inches thick in close to a year.
I love how the thicker steaks come out with the Anova. The worst part is having to share. 
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Wow Dom that's gorgeous. Can you share temp and time please? My mind is running wild with thoughts of how the inside came out. Got any pics of that?
Thanks so much. 
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