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/ck/ - Food & Cooking

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>> No.10128517 [View]
File: 713 KB, 2328x1310, Steak_sous_vide_alt_2.jpg [View same] [iqdb] [saucenao] [google]
10128517

>>10128322
Yeah, It's still bagged.
Its not hard, I spend 10 minutes getting the heating right by adjusting the flame and amount of water to hold the temperature I want.
I don't do the 24 hour thing, usually just enough time for uniform internal temperature for steaks and such.

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