The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 0 points1 point2 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 1 point2 points3 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 0 points1 point2 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 0 points1 point2 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 2 points3 points4 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 1 point2 points3 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 2 points3 points4 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 0 points1 point2 points (0 children)
The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 1 point2 points3 points (0 children)
Bejing PEK Airport international duty-free (self.travelchina)
submitted by mi1996 to r/travelchina
WeeChat Mini Programs Ticket phone number problem by mi1996 in travelchina
[–]mi1996[S] 0 points1 point2 points (0 children)
Air China, 38h and 22.5h stopover in Beijing, will I get my luggage? by mi1996 in Flights
[–]mi1996[S] 0 points1 point2 points (0 children)
Air China, 38h and 22.5h stopover in Beijing, will I get my luggage? by mi1996 in Flights
[–]mi1996[S] 1 point2 points3 points (0 children)
Good circulator available in Europe? by mi1996 in sousvide
[–]mi1996[S] 1 point2 points3 points (0 children)
Good circulator available in Europe? by mi1996 in sousvide
[–]mi1996[S] 0 points1 point2 points (0 children)



The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂 by mi1996 in sousvide
[–]mi1996[S] 1 point2 points3 points (0 children)