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Sous vide
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12-22-2015, 05:20 PM
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T.G
Grrrrrr
Join Date: Mar 2009
First Name: The Other Adam
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Re: Sous vide
Quote:
Originally Posted by
markem
that's my suspicion. Thanks for being the guinea pig, Adam!
No problemo.
How thick is the ribeye steak that you are planning on cooking for 4 hours? I'm curious to hear how that one works out.
T.G
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