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Sous vide Aberdeen Angus topside joint: Difference between revisions
Sous vide Aberdeen Angus topside joint (view source)
Revision as of 15:13, 17 April 2024
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Doing some experiments with [[Sous-vide|sous-vide]] [[Beef|beef]] joint cooking using the same recipe, but with subtle differences in time and temperature. | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=1st July 2020 | |DatePublished=1st July 2020 | ||
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|PortionCalories = 667 | |PortionCalories = 667 | ||
|Image = [[Image:Sous vide Aberdeen Angus topside joint recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Sous vide Aberdeen Angus topside joint recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | <span class="review"> | ||
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<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | ||
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[[Image:AberdeenAngusAldi64for10Hours.jpg|thumb|300px|right|10 hours @ 64°]] | [[Image:AberdeenAngusAldi64for10Hours.jpg|thumb|300px|right|10 hours @ 64°]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
{{Template:Sous Vide, Smoking and Curing UK}} | {{Template:Sous Vide, Smoking and Curing UK}} | ||
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