| Display title | Sous vide Aberdeen Angus topside joint |
| Default sort key | Sous vide Aberdeen Angus topside joint |
| Page length (in bytes) | 2,978 |
| Namespace ID | 0 |
| Page ID | 94450 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 1 |
| 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 | 11:57, 1 July 2020 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 15:13, 17 April 2024 |
| Total number of edits | 11 |
| Total number of distinct authors | 1 |
| 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. | Sous vide Aberdeen Angus topside joint |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Doing some experiments with Sous-sous-vide beef joint cooking using the same recipe, but with subtle differences in time and temperature. |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #sousvideaberdeenangustopsidejoint #redwine #mustardpowder #beef #mappgastorch #meatrecipes #britishrecipes #recipes #beefrecipes #sousvidecooking #roasting
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