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Started By
Message
re: Sous Vide NYT Strips
Posted on 6/21/19 at 8:54 am to Donka Doo Balls
Posted on 6/21/19 at 8:54 am to Donka Doo Balls
quote:
I’m not sure how the steak turned out tough. I’ve once mistakenly cooked a back strap for 6 hours and shite had the texture of cat food.
Did the same thing experimenting one time with a steak and went for 24 hours. It was terrible, felt like I was eating mush.
1
Posted on 6/21/19 at 1:05 pm to al_cajun
Did a bone in strip last night. 125* for 2 hours then sear.
This post was edited on 6/21/19 at 1:10 pm
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