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Anova - #anovafoodnerd customer photo of the day! Gavin from Vancouver, BC crushed this cross-rib roast like a sous vide boss. He prepped the protein with a ripping hot, cast-iron pre-sear, then
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Alberta Top Sirloin Roast. Cooked to 142° with Anova sousvide for 6 hours. : r/meat
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Sous Vide Roast Beef
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Roast beef (sous vide)
Roast beef sous-vide. Hacer un rosbif a sous-vide es una… | by Joaquín Márquez | Mesa para siete