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  1. J

    Sous Vide Cowboy Ribeye

    Hello all, I'm new to this forum and new to Sous Vide, and after some experiments and disappointments, I'm looking for advice an tips to improve my cooking results. I recently prepared a 2" thick, bone-in, Grass-fed, Angus in a sous vide set for 132° and 2 hours cooking time. I got these...
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