1 hour at 131F. Dry brined with kosher salt 6 hours ahead of cooking.
by Morphadelic
7 Comments
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Relative_Year4968
Got a little gradient there. I bet the sub is wondering how you seared and what cut.
kikazztknmz
Those slices look perfect. What cut?
bellybuttonlintstick
She’s beautiful.
flyfleeflew
I will use your time and temp as a template next time strip steak I meat.
flyfleeflew
Very nice indeed
frogger58
Well done. I like the look of the fries. How did you do those?
7 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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Got a little gradient there. I bet the sub is wondering how you seared and what cut.
Those slices look perfect. What cut?
She’s beautiful.
I will use your time and temp as a template next time strip steak I meat.
Very nice indeed
Well done. I like the look of the fries. How did you do those?