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stevo_78
It’s very well frenched.
But I’m not sure about the pinkness. Lamb that pink will have chewy fat.
That said, I’d certainly give it a good go.
lil_will
Looks great. How did you do the sear after sous vide?
6 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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It’s very well frenched.
But I’m not sure about the pinkness. Lamb that pink will have chewy fat.
That said, I’d certainly give it a good go.
Looks great. How did you do the sear after sous vide?
r/plating would love that
😍 wow butcher 🤤wow cook 👏 bravo
How long they cook for?