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andyfallsoff-
You're right it's not critical, but temperature is. And as I've never used one before I still need a rough guide.
@coventry_eagle - yes exactly. I'll probably seare it on the BBQ.
I did a quick write up in the current projects misc thread here and here.
hugo7
I just got a sous vide and wanted to do a rib of beef for father's day. Unfortunately the Internet (especially the world of pretentious cooking and "BBQ'ing") is dominated by the US. So finding guides on timing for a traditional English cut is a mission.