Sous Vide First time doing sous vide April 16, 2024 Cattleman's Cutlet, seasoned and sous vide with garlic for 4hrs at 130° F / 54°c, then seared in cast iron. Super delicious, thanks all for the tips on the sub 🙌 by dpal5013 1 Comment mrroyfurious 2 weeks ago Looks delicious!Write A CommentYou must be logged in to post a comment.
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Looks delicious!