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11-21-2016, 02:33 PM
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#10 |
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Carpe cigar!
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Re: Sous vide
I did NY Strip steaks yesterday with the Anova. I rarely order a strip steak when we go out because they are a bit on the tough side, but 5 hours in the sous vide @ 130 and they were almost cut-with-a-fork tender (and a beautiful medium rare)
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Hey! How come "Habana" is written on here with a Sharpie ?!? |
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