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I've fallen in love with short ribs cooked for 72 hours at 134 degrees.
I love chicken/poor along with the beef cuts (flank, skirt, sirloin, tri tip, tenderloin Sears in bacon fat), but the short ribs blow people away.
Sous vide is very simple and easy to use, it's virtually mistake proof. I think the name is too intimidating for amateur cooks. Otherwise it'd be huge everywhere.
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