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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="artesianspringsfarm" data-source="post: 1417089" data-attributes="member: 20360"><p>I also salt just before sealing in the bag but the one thing I see amiss in the plan is keeping it at 150. I really think 134-136 is best for a cut with fat in it like ribeye. If you want it a little more than Med/Rare, just sear it a little longer. If you cant keep it precisely at mid 130s, maybe go with 140.</p></blockquote><p></p>
[QUOTE="artesianspringsfarm, post: 1417089, member: 20360"] I also salt just before sealing in the bag but the one thing I see amiss in the plan is keeping it at 150. I really think 134-136 is best for a cut with fat in it like ribeye. If you want it a little more than Med/Rare, just sear it a little longer. If you cant keep it precisely at mid 130s, maybe go with 140. [/QUOTE]
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Sous vide rib eye, ? For Jo or anyone
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