Sous Vide Cooking Times by Thickness and Pasteurization Charts
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Sous Vide Steaks Recipe
Sous Vide Steak Recipe
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Sous Vide Cooking Times by Thickness and Pasteurization Charts
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Cooking Times by Thickness and Pasteurization Charts
ingredientista.english: Sous-vide entrecote
My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :
