0 thoughts on “Classic Prints

  1. Pingback: Deep Fried Sous-Vide Yolk - #TheChefDan

    • If it’s frozen, I’d let it thaw before dropping it in. But there is no need for it to come to room temperature first. It will come out perfectly fine if it goes in cold. Hope that answers your question, let me know if there’s anything else!

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  26. Seems like mine are always dry even though they’re pink in the middle. My first wife ( of 50 years) says that I use to “good” meat. That I need more fat in the meat. I use a 80/20 mixture “off the shelf”. I’ve never tried having the butcher grind it on the spot.

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  30. We’ve been making BELT (bacon, egg, lettuce and tomato) sandwiches for decades. They started out as a ‘camping breakfast’ and then moved into the kitchen.

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