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Tom Aikens' Culinary Notes From The UK: Sous Vide Lamb Filet
by
Lisa McLaughlin
•
Reel Food
• December 14, 2016
At this demo at Star Chefs ICC in NYC, British chef Tom Aikens cooks lamb filet sous vide. The lamb filet is cooked for 20 min at 52 C with a
PolyScience Sous Vide Professional
and finished with a bread crust in the oven.
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