Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Buckskinner" data-source="post: 2803406" data-attributes="member: 99929"><p>I have no idea how you could overcook using sous vide. That is the whole purpose of it, to cook it perfectly every time. I put in fridge to cool before searing so center is cool just like a rare steak should be.</p></blockquote><p></p>
[QUOTE="Buckskinner, post: 2803406, member: 99929"] I have no idea how you could overcook using sous vide. That is the whole purpose of it, to cook it perfectly every time. I put in fridge to cool before searing so center is cool just like a rare steak should be. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
Top