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Off Topic TN Forums
Cooking Forum
Elk Sous Vide
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<blockquote data-quote="gtk" data-source="post: 5256404" data-attributes="member: 795"><p>This was a spur of the moment cook. I did fresh smashed garlic cloves, Kerigold butter, salt, pepper, and the only parsley i could find was some flakes the wife had in the spice cupboard. Next time i'll use more pepper and a little more salt. </p><p></p><p>I was just improvising <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> My Rtic soft sided cooler was just the right size.. not too small and not too big, plus the insta-pot sous vide fit well on the side</p></blockquote><p></p>
[QUOTE="gtk, post: 5256404, member: 795"] This was a spur of the moment cook. I did fresh smashed garlic cloves, Kerigold butter, salt, pepper, and the only parsley i could find was some flakes the wife had in the spice cupboard. Next time i'll use more pepper and a little more salt. I was just improvising :) My Rtic soft sided cooler was just the right size.. not too small and not too big, plus the insta-pot sous vide fit well on the side [/QUOTE]
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