Quote:
Originally Posted by KCUnited
I had some short rib beignets last night as part of a celebratory dinner that I'll likely remember forever.
I'm also finally getting into the sous vide game. I got the circulator and some containers with the hinged lids yesterday. Looking forward to playing with it this weekend.
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Best tip I can give you - for steak, undercook it a hair so you can get a really good sear.