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I don't have a sous vide apparatus, but I do have a probe thermometer and a crock pot.
Toying with taking a day when I'm doing stuff around the house and immersing a steak at about 100, turning the crock on and off periodically to modulate temp, then ramping it up to 115 or so at dinner time.
Worth the effort?
Doomed to failure?
Would be a vacuum sealed steak with mesquite marinade.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
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