2/ After. (Marinated in soy, Worcestershire, vinegar, garlic, a bit of mustard, black pepper, salt for 4 hours, then sous vide at 140°F for 90 minutes, then seared in a hot skillet for 60 seconds per side).pic.twitter.com/NM6Lgpyw4r
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2/ After. (Marinated in soy, Worcestershire, vinegar, garlic, a bit of mustard, black pepper, salt for 4 hours, then sous vide at 140°F for 90 minutes, then seared in a hot skillet for 60 seconds per side).pic.twitter.com/NM6Lgpyw4r
3/ Excellent. If you have the means, I highly recommend, etc., etc. https://twitter.com/wasserpest/status/1346510804078768128 …
4/ reminded me a bit of ribeye (my favorite cut)https://twitter.com/mobilniko/status/1346511209185611778 …
5/ Indeed, it was very nicely tender! https://twitter.com/StevieDougie/status/1346512107433381888 …
6/ I need to try more liver. To date I've mostly been stockpiling them in the freezer. Have made liverwurst once, and it was good - thinking about doing it again, with a few tweaks.https://twitter.com/Gormogons/status/1346511579517513728 …
7/ This looks amazing. I did confit for the first time ever a few days ago.https://twitter.com/mobilniko/status/1346515123788197889 …
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