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Prime rib
Johan_Edstrom_5586
Demi, sous vide tater.
Squid ink pasta with lemon garlic butter and scallops.
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Jack_Mayer_85396
Damn, that looks fantastic Johan! Pre and post sear? 53-54C?
Johan_Edstrom_5586
Pre sear and I used that to remove most of the outer fat layer, 54C and post seared, maldon salt and pepper at the end.
Jack_Mayer_85396
Gracias amigo!
Frank_110370
That looks delicious! How long at 54C and weight?
Great job
Johan_Edstrom_5586
3h I think, probably 2lbs
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