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Reel Food

Tom Aikens' Culinary Notes From The UK: Sous Vide Lamb Filet

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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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