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Prime rib

seijoed

Demi, sous vide tater.

Squid ink pasta with lemon garlic butter and scallops.

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Comments

seijoed

3h I think, probably 2lbs

Frank_110370

That looks delicious! How long at 54C and weight?

Great job

Jack_Mayer_85396

Gracias amigo!

seijoed

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

Damn, that looks fantastic Johan! Pre and post sear? 53-54C?

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