Seriously such a good breakdown. And if you haven't made the 100$ splurge into the world of SV, I immensely recommend it. Opens up a world of potential, even/especially for lazy/inexperienced chefs.https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html …
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Thanks. Twitter will use this to make your timeline better. UndoUndo
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