Jump to content

Rahxephon1

participating member
  • Content Count

    1
  • Joined

  • Last visited

  1. [Moderator note: The original Sous Vide: Recipes, Techniques & Equipment topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Sous Vide: Recipes, Techniques & Equipment (Part 8)] Hello everyone! This is my first post on the forum though I've been reading a lot. I recently purchased a sous vide demi and I'm experimenting with it a bit. Today I bought a nice 1 inch thick fiorentina which I plan to cook tomorrow. I like my beef rare so I planned to do 3 hours on 50°c. Is my timing for this Ok? I'm not really s
×
×
  • Create New...