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rgriffeath

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juice

Kippington borrower
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48 hours at what temperature? It seems an awfully long time for steak. No mushiness?
53.5C. It's rump, so it's got a lot of structure, but if you let it run out to 96-100hrs it'll get mushy (I have tried all these things in the name of SCIENCE[1] 🙃

I usually single bag (anywhere from 700-1000g) them and cook a few kg at once, then shock them down in an ice-bath and freeze them, then just lob them in the waterbath at the same temp they were cooked at for an hour or so when we need them.

[1] And, possibly, forgetting that they were in the SV for a couple of days...
 

aboynamedsuita

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Some random cooking done during the covid “stay at home” timeframe. Takoyaki, okonomiyaki and omurice.

Whenthe Iwatani takoyaki pan was on sale at amazon for about 40% off it was hard to pass, and goes well with my iwatani 35FW butane stove. I have a video for the omurice omelet (turned out Ok for how few time I’ve made it) but can’t upload it easily

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DitmasPork

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Some random cooking done during the covid “stay at home” timeframe. Takoyaki, okonomiyaki and omurice.

Whenthe Iwatani takoyaki pan was on sale at amazon for about 40% off it was hard to pass, and goes well with my iwatani 35FW butane stove. I have a video for the omurice omelet (turned out Ok for how few time I’ve made it) but can’t upload it easily

View attachment 89685View attachment 89686View attachment 89687
Bloody hell! That looks soooo good.
 
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