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Any tip on sous vide iberico pluma ?? : r/sousvide
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IBERICO PLUMA STEAK, BLACKBERRIES, POTATO FONDANT, BRAISED SHALLOTS, BLACKBERRY MEAD SAUCE
First time sousvide entrecote. 53.8'C for 2 hours. Oil in a pan quick both sides, butter garlic and thyme in the pan and with a spoon pouring it over the meat. :
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Just got 1.5 kg's of iberico secreto, how should I cook these gorgeous pieces of meat to get the best results? : r/sousvide
Pluma di maialino iberico ricci di mare e burrata - Picture of Controcorrente, Noli - Tripadvisor
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