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GaKaye
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Joined: 07/09/06
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Loc: Peaceful Eastern North Carolin...
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Re: Sous vide cooking with the anova
      03/16/17 11:56 AM

Another benefit, in addition to the timing thing, is that the meat is the correct temperature (doneness) from edge to edge. Usually a medium-rare steak is well done on the outside, medium next to that, medium-rare next to that, and too rare in the middle. Sous vide steaks are the same from edge to edge, except for the teeny outside crust that's formed during the searing process.

On a slightly different subject, I thought there was a way I could post a photo to the photos thread without it having to be somewhere on the internet? I tried to do that, but it still asks for a url? I wanted to post a photo of my St. Patrick's Day dinner prep.

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Subject Posted by Posted on
* Sous vide cooking with the anova Ellieg 03/01/17 10:10 AM
. * * Re: Sous vide cooking with the anova GaKaye   03/15/17 11:22 AM
. * * Re: Sous vide cooking with the anova LBI2SXM   03/15/17 11:36 AM
. * * Re: Sous vide cooking with the anova GaKaye   03/18/17 08:20 AM
. * * Re: Sous vide cooking with the anova Ellieg   03/31/17 06:56 AM
. * * Re: Sous vide cooking with the anova cruzer   04/03/17 02:00 PM
. * * Re: Sous vide cooking with the anova Ellieg   04/04/17 04:40 PM
. * * Re: Sous vide cooking with the anova LBI2SXM   03/01/17 02:59 PM
. * * Re: Sous vide cooking with the anova Ellieg   03/02/17 10:05 AM
. * * Re: Sous vide cooking with the anova Carol_HillAdministrator   03/02/17 02:37 PM
. * * Re: Sous vide cooking with the anova GaKaye   03/16/17 11:56 AM
. * * Re: Sous vide cooking with the anova Carol_HillAdministrator   03/16/17 02:40 PM
. * * Re: Sous vide cooking with the anova Ellieg   03/02/17 03:23 PM
. * * Re: Sous vide cooking with the anova Carol_HillAdministrator   03/02/17 04:20 PM
. * * Re: Sous vide cooking with the anova LBI2SXM   03/02/17 01:18 PM
. * * Re: Sous vide cooking with the anova TravelHat   03/01/17 10:12 PM

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