Orik Posted February 17, 2016 Share Posted February 17, 2016 You'd never get an answer to the direct question. And then the philosophical follow-up - what if the steak isn't brought in from somewhere, but cooked like this locally? we know it's going to be mushy, under-flavored, etc. so why pretend like sous vide has the same results as grilling (or confit preps, or even slow roasting)? Quote Link to post Share on other sites
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