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I’m looking to do a thick cut sous vide galbi for July 4th that I saw on TikTok from a Michelin star chef He sous vide’s it in fermented marinade for 12 hours after searing it on a grill. I’m curious what you all think in terms of temp. The finished result looks medium rare ish still so I’m guessing it’s around the 130-136 mark. My gut thought initially is around 132ish Open to suggestions + brain storming here! submitted by /u/-arsene |
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