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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="Lee7588" data-source="post: 2803426" data-attributes="member: 123764"><p>Have you ever had seared tuna steaks? That is pretty much how I like my steaks except I char the outside of my steak. Sous vide brings up the temp of what you are cooking to the preset temp while trapping all of the moisture and seasoning in them most people sear the outside.</p></blockquote><p></p>
[QUOTE="Lee7588, post: 2803426, member: 123764"] Have you ever had seared tuna steaks? That is pretty much how I like my steaks except I char the outside of my steak. Sous vide brings up the temp of what you are cooking to the preset temp while trapping all of the moisture and seasoning in them most people sear the outside. [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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