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12-13-2015, 08:40 PM
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F*ck Cancer!
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Re: Sous vide
I cooked some (3) lamb shoulder blade chops tonight -- 3 hours @ 135 degrees; seared 90 seconds in cast iron on each side in bacon fat. They came out fantastic, perfectly done (medium rare, jucy and tender):
I was not sure about the cook time and temp as I got conflicting info from the Internet. I consulted with our local expert (dom) and he helped me out!
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