Sous-Vide, 1st session

I got an induction burner this week, it is for home use so anything special, anyway it works very well to keep the temperature at 52 celcius. I used 250 grs porterhouse beef divided in two bags (125 gr) plus 2 grs salt every bag cooked in 20 min, removed from the bag and fast seared in a pan, ready to eat, the first cut was clean, not any blood, soft and so much flavour, just salt!
Next time I’ll have a better camera.

One thought on “Sous-Vide, 1st session

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