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Which Cooking Are You?


luvdunhill

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Sous vide skirt steak cooked at @145F mostly because I had ribs in there already for a 48 hour cook. Was done more than I like steak to be but in just 2 hours man was it absurdly tender. Can only imagine what a longer cook at a lower temperature would yield. Very tasty steak. Definitely a lot better than the skirt steaks I have prepared in the past. Actually enjoyed it more than a ribeye which I am starting to find too fatty. This was just perfect. 

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19 hours ago, EdipisReks said:

I'm glad that you have enjoyed the sous vide experience.  Make sure to do some veggies, carrots and beets, especially.  

Veggies are next on the list. It's nice that even if I over shoot the cook times, there's nothing too detrimental that happens so I am happy about that.

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