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Re: Help on Beef Tenderloin for Christmas
Tenderloins are the hardest to get right and the easiest to mess up. Very lean cut and not a moving muscle, so it will be tender and tasty until over cooked...I would not go past 125 degrees rested t…1 · -
Re: John Glenn, RIP
High Flight John Gillespie Magee, Jr Oh! I have slipped the surly bonds of earth, And danced the skies on laughter-silvered wings; Sunward I’ve climbed, and joined the tumbling mirth Of sun-split clo…2 · -
Re: Inspired by a filthy hippy.
Scotty, sous vide seasoning has a learning curve. So far we have done rib eyes, chicken and center cut pork chops. All have been seasoned (dry rubs) like they were going on the egg and all, but the c…1 · -
Rookie mistake, Sous Vide saved the cook
Placed a vacuum sealed frozen ribeye into the sous vide at 135. Added extra hour for defrosting. Last 35 minutes set up the mini for searing. Went out to check and temp reading less than 100 instead …3 · -
Re: Mold/mildew
Yes the egg will mold and a high temp burn is the cure. The mold occurs because of the moisture that builds up in the egg when it warmed during the day by he sun and then cools down during the night.…1 ·
