| Display title | Oriental sous vide silverside beef |
| Default sort key | Oriental sous vide silverside beef |
| Page length (in bytes) | 5,106 |
| Namespace ID | 0 |
| Page ID | 91034 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Chef (talk | contribs) |
| Date of page creation | 11:21, 16 February 2015 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 11:19, 3 January 2022 |
| Total number of edits | 13 |
| Total number of distinct authors | 2 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Oriental sous vide silverside beef recipe |
Article description: (description)
This attribute controls the content of the description and og:description elements. | This recipe is similar to Shoyu beef, which is distinctly Japanese. I thought I would try a similar recipe using sous vide cooking and using everyday |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #beef #szechuanpeppercorns #orientalsousvidesilversidebeef #vacuumsealer #marinade #fineyellowcornmeal #lightsoysauce #shoyo #pestleandmortar #shoyubeef #fat
|