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Non-Cattle Specific Topics
Recipes & Cooking
Sous vide rib eye, ? For Jo or anyone
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<blockquote data-quote="Jogeephus" data-source="post: 1417018" data-attributes="member: 4362"><p>I agree with Warp but I like to season the meat before it goes in the bag. For steak, I find a pat of butter and salt and pepper does wonders. I also find it helpful to take a clothes pin and clip it to the lip of the container and the bag. This keeps the bag vertical so it will stay submerged well. </p><p></p><p>Whether you season or not its up to you but no matter your choice the end result should be great.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1417018, member: 4362"] I agree with Warp but I like to season the meat before it goes in the bag. For steak, I find a pat of butter and salt and pepper does wonders. I also find it helpful to take a clothes pin and clip it to the lip of the container and the bag. This keeps the bag vertical so it will stay submerged well. Whether you season or not its up to you but no matter your choice the end result should be great. [/QUOTE]
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Sous vide rib eye, ? For Jo or anyone
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