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Comments

Roberto N.

It looks quite interesting. What's the ratio of salt and wine on meat?

Thanks

AB

speaking of plancha, ever tried this one?
www.evoamerica.com

laurent gras

1% salt and 5% wine.
Evoamerica plancha no but if you want us to test one you are welcome to send it.
Laurent

Matt

I guess this doesn't produce any braising liquid? Do you save the juice from the bag? or just make a seperate beef sauce.

Kevin

WHAT TYPE OF PLANCHA DO YOU USE AT L20?

Roberto N.

Thank you very much.

Andrew

Bruno Goussault was actually was talking about this technique today at a Sous Vide workshop here in Dubai, its interesting because he said that to do the same technique with european meat would take nearly double the amount of time!

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