in each bag: - ny strip - garlic clove - 4 sprigs thyme, 1 bay leaf - salt, pepper, olive oil 133°F for 80m then seared 1m each side. yum.https://twitter.com/isaach/status/876581913431089153 …
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through I guess for extremely long cooks there could be some botulism risk? But not for an 80 min steak.
Iirc the food safety thing was if we're gonna sv -> fridge and seat later you are in danger zone a while so ice bath
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