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Sous Vide Master Race

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  • #46
    Originally posted by jip View Post



    These. Thermometers for all meat because I demand perfection.
    That's what's so neat about Sous vide. I put temp, toss in, walk away. I get to do other things, and out comes perfection...sear and serve.

    Tonight is Ribeye, scallops, sweet potato, and asian slaw.

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