Thread: Sous vide
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Old 12-22-2015, 05:20 PM   #100
T.G
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First Name: The Other Adam
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Default Re: Sous vide
Quote:
Originally Posted by markem View Post
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.
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