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Re: Sous Vide Chuckie
We are converts too! Two 2-1/2-lb. vacuum-sealed chuck roasts for 25 hours in the sous vide at 131°. One with Montreal Steak Seasoning and the other with salt and a big sprig of rosemary. Seared afte…1 · -
Re: Can anyone tell me what this kitchen tool is?
Well, it's not for fish. I hate fish!1 · -
Re: Anyone else with a cookbook addiction?
I'm an addict! I read every one like a novel...there's often lots of narrative included to make it readable. For the last few years I've just gotten them from the library and scanned a…1 · -
Re: Quick Tri Tip cook
Beautiful! For years I found that tenderness varies from one tri-tip to another, and sometimes they're chewy. So I always sous vide them before searing just to make sure. It's my favorite r…1 · -
Re: SMOBOT or NOT
Ditto EVERY positive recommendation. I love it!2 ·
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