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Sous Vide
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<blockquote data-quote="ERad" data-source="post: 1054105" data-attributes="member: 20250"><p>Beetroot is great in this, but my best is 4cm thick rump with salt and pepper in a vacuum bag. Leave for a week in the fridge. SV for 4 - 5 hrs at 51.5 deg C. Finish off on a super hot gas braai!</p><p>Makes my very limits skills on a braai to great ;D</p></blockquote><p></p>
[QUOTE="ERad, post: 1054105, member: 20250"] Beetroot is great in this, but my best is 4cm thick rump with salt and pepper in a vacuum bag. Leave for a week in the fridge. SV for 4 - 5 hrs at 51.5 deg C. Finish off on a super hot gas braai! Makes my very limits skills on a braai to great ;D [/QUOTE]
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