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Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="Lee7588" data-source="post: 2803739" data-attributes="member: 123764"><p>I'm not saying there is anything wrong with it at all, I do believe it works great for a lot of people. And I find that I works great for other meats. Even you tomahawk was cooked more than how I like them, mine is more like steak carpaccio with a char. That is just me. The pic I put up of the porterhouse and the bone. It was cooked with the bone on the grates of the grill so the heat could cook from the bone outwards. My brother-in-law claimed it would be perfect, my sister even laughed and told him it was over cooked. But he bought the steak, so I figured why not . I eat my pork medium and duck at medium rare and sous vide is perfect at least for the pork I'm not sure if I could get the fat rendered on the duck. To alot of people that isn't cooked enough for either one of those.</p></blockquote><p></p>
[QUOTE="Lee7588, post: 2803739, member: 123764"] I'm not saying there is anything wrong with it at all, I do believe it works great for a lot of people. And I find that I works great for other meats. Even you tomahawk was cooked more than how I like them, mine is more like steak carpaccio with a char. That is just me. The pic I put up of the porterhouse and the bone. It was cooked with the bone on the grates of the grill so the heat could cook from the bone outwards. My brother-in-law claimed it would be perfect, my sister even laughed and told him it was over cooked. But he bought the steak, so I figured why not . I eat my pork medium and duck at medium rare and sous vide is perfect at least for the pork I'm not sure if I could get the fat rendered on the duck. To alot of people that isn't cooked enough for either one of those. [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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