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Sous vide cooking: Difference between revisions
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Image:Beef Tenderloin vaccum packed and ready to be cooked sous vide.jpg|300px|thumb|right|Beef Tenderloin vacuum packed and ready to be cooked sous vide. | Image:Beef Tenderloin vaccum packed and ready to be cooked sous vide.jpg|300px|thumb|right|Beef Tenderloin vacuum packed and ready to be cooked sous vide. | ||
Image:Sous Vide Rib-eye Steak.jpg|300px|thumb|right|Sous Vide [[Rib-eye Steak]] cooked for 4 hours at 120°F / 50°C. (seared separately). | Image:Sous Vide Rib-eye Steak.jpg|300px|thumb|right|Sous Vide [[Rib-eye Steak]] cooked for 4 hours at 120°F / 50°C. (seared separately). | ||