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What Are You Cooking Sous Vide Today? (Part 3)


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A cousin of mine and his wife came for a visit a few years ago from Holland.  They couldn't believe the size of the meat portions they were served in restaurants.  It was way more than they were used to.

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On 5/4/2021 at 12:46 PM, btbyrd said:

It's an old school steakhouse thing (e.g, Peter Luger's) typically done on cuts that are big/thick enough to be shared (which this was, even though I was the only person eating it). It also helps distribute the sauce evenly. And it lets you eat the meat from the rib bone whenever you please instead of waiting until the end.

OK, but look at all the moisture loss, Theres a pool. How is this something to want?

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