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Food & Drink
Sous Vide
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<blockquote data-quote="georgev" data-source="post: 947665" data-attributes="member: 410"><p>Time to resurrect this thread.</p><p>So i did a fillet in the sous vide, at 56celsius for 12 hours, then browned it on the outside a pan at high heat with aromat and black pepper, and it was sublime.</p><p>Should have taken pictures.</p><p>Been playing around with different temperatures and times.</p></blockquote><p></p>
[QUOTE="georgev, post: 947665, member: 410"] Time to resurrect this thread. So i did a fillet in the sous vide, at 56celsius for 12 hours, then browned it on the outside a pan at high heat with aromat and black pepper, and it was sublime. Should have taken pictures. Been playing around with different temperatures and times. [/QUOTE]
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