Recent comments in /f/food

hvgotcodes t1_jbotelc wrote

I have an SRF ribeye fillet that I was going to try a reverse sear on. Usually I do my fillets to 90 and then sear 90 seconds a side, and it ends up in the 130s after a rest. So I might reverse sear to 100 before the sear for the ribeye fillet.

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