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01-24-2016, 03:26 PM
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#11 |
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Opa!!
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Re: Sous vide
Did some hanger steaks with fresh rosemary, salt, & pepper. 48 hours. Came out way too tender. The main vein that runs through was completely gone which was nice. But the texture wasn't good. I normally do flank steak for that long and it is much better.
I'm going to try and do some pork like Dom did. I still dream about it 
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