Johns also urged operators not to cook the meat any lower than 54°C if using the Sous Vide method as this can make the beef “too chewy”. The top gastropub serves its Cote de Boeuf with a red wine ...
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This Is the Best Cut of Beef, According to Anthony BourdainI spoke with three chefs for advice on cooking this special steak. Despite already being a fan of Anthony Bourdain: Parts ...
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