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Why didn't I try Sous Vide before this

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Tjcoley
Tjcoley Posts: 3,551
Finally took the plunge (pun intended) into Sous Vide. SRF center cut tenderloin, 90 minutes at 130 then CI skillet seared.  Melt in your mouth perfection.  
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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA

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