Sous vide makes Saturday morning breakfast easyby Unhinged_Homecook 1 Comment Unhinged_Homecook 10 months ago Found a $5 “Wagyu” steak at the market, seasoned with SPG and threw it into bath at 132° around 8pm for a few hours and then ice bathed and into the fridge. Dryed and seared this morning and then eggs into the same pan.Write A CommentYou must be logged in to post a comment.
Unhinged_Homecook 10 months ago Found a $5 “Wagyu” steak at the market, seasoned with SPG and threw it into bath at 132° around 8pm for a few hours and then ice bathed and into the fridge. Dryed and seared this morning and then eggs into the same pan.
1 Comment
Found a $5 “Wagyu” steak at the market, seasoned with SPG and threw it into bath at 132° around 8pm for a few hours and then ice bathed and into the fridge. Dryed and seared this morning and then eggs into the same pan.