Thread: Food and Drink New cooking methods ... sous vide
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Old 01-16-2016, 03:35 PM   #540
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Quote:
Originally Posted by Great Expectations View Post
133 is a little warmer than I prefer, that's basically medium, but if they are extra fatty that should work. On rib eyes I like to go 129 for 2-4 hours (don't exceed 4) due to the hire fat content.

I have a rib roast on now.

Warmer than I prefer, too, but that's not "basically medium". Medium is 140. It's still on the rarer side of medium rare.
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