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11-30-2015, 08:52 AM
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#10 |
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That's a Corgi
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Re: Sous vide
My friend is a master at this method and has been doing it almost a decade. He'll keep the meat in there much longer than you do, but does the same basic method.
Maybe your pan is not hot enough for the sear? The charcoal worked, so maybe it's temp related
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