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02-07-2016, 06:20 AM	#11
Grape Ape Just in from the Storm Join Date: Feb 2016 Posts: 7 Trading: (0)	Re: Sous vide Tried out the Anova last night on some rib eye, and you can officially label me a convert. The interior of the meat was absolutely PERFECT. I do need to educate myself on searing techniques though. The (non-existent) crust was a bit of a failure. Looked bad, tasted great.

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