znovu Stavajte na prenosný sous vide beef neck maxima zrážka Očisti dlážku
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Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for
Gastronomixs | Beef neck cooked sous vide with honey, mustard, and sumac | Gastronomixs
Pork neck Sous Vide recipe for sous vide
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Sous Vide Chuck Roast + Gravy {Tastes Like Prime Rib}