Moroccan Sous Vide Goat Recipe - Great British Chefs
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Cuts of GM and BF muscles from goat cooked at 60 °C, 65 °C, 70 °C, 45... | Download Scientific Diagram
2 Goat legs, rubbed w/ rosemary, lemon, garlic, salt, and pepper - in the bath for 12 hours @ 134F, then seared in pork fat on cast iron...words fail. : r/sousvide
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Moroccan Sous Vide Goat Recipe - Great British Chefs
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