Thread: Sous Vide Mega Thread - Fine Dining for Dummies
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Old 01-07-2017, 06:20 PM   #297
kermitology
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Join Date: Oct 2001
Location: In the tubes to Vancouver Island
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Made a pork tenderloin 1.5 hour bath at 140F

Finished it in cast iron with a butter and herb glaze.

This was phenomenal.

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