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Off The Water
Watering Hole
Anyone else into Sous Vide cooking?
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<blockquote data-quote="JMichael" data-source="post: 404208" data-attributes="member: 7544"><p>Keeping it simple tonight with steak and tater but thought you might want to see how it turned out. Ribeye, med rare, 130° for 40 minutes. I cut the slices here with a knife but cut the sliced pieces into bite size pieces easily with just the edge of my fork. </p><p></p><p><a href="https://s214.photobucket.com/user/OzarkOutlaw/media/Misc%20Pictures/Ribeye%20n%20tater_zpsbtez5mrz.jpg.html" target="_blank"><img src="https://i214.photobucket.com/albums/cc204/OzarkOutlaw/Misc%20Pictures/Ribeye%20n%20tater_zpsbtez5mrz.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p></blockquote><p></p>
[QUOTE="JMichael, post: 404208, member: 7544"] Keeping it simple tonight with steak and tater but thought you might want to see how it turned out. Ribeye, med rare, 130° for 40 minutes. I cut the slices here with a knife but cut the sliced pieces into bite size pieces easily with just the edge of my fork. [url=https://s214.photobucket.com/user/OzarkOutlaw/media/Misc%20Pictures/Ribeye%20n%20tater_zpsbtez5mrz.jpg.html][img]https://i214.photobucket.com/albums/cc204/OzarkOutlaw/Misc%20Pictures/Ribeye%20n%20tater_zpsbtez5mrz.jpg[/img][/url] [/QUOTE]
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Off The Water
Watering Hole
Anyone else into Sous Vide cooking?
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