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13 December 2025
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N 12:55 | Sous Vide Ribeye Steak 2 changes history +2,372 [Ractive (2×)] | |||
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12:55 (cur | prev) +21 Ractive talk contribs | ||||
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12:53 (cur | prev) +2,351 Ractive talk contribs (Created page with "== Sous-vide ribeye (The 137 method) == '''Sous-vide ribeye (The 137 method)''' is a specific technique for cooking ribeye steak using the sous-vide method. It distinguishes itself by utilizing a higher-than-average temperature of {{convert|137|F|C}} to render intramuscular fat while maintaining a medium-rare texture, followed by a high-heat sear. {| class="wikitable" style="float: right; margin-left: 15px;" |+ Quick Facts ! Cooking Method | Sous-vide |- ! Cut | Ri...") | |||
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N 00:48 | Bayou Heat Chicken Wrap 3 changes history +2,557 [Ractive (3×)] | |||
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00:48 (cur | prev) +36 Ractive talk contribs | ||||
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00:46 (cur | prev) +21 Ractive talk contribs | ||||
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00:44 (cur | prev) +2,500 Ractive talk contribs (Created page with "== Bayou Heat Chicken Wrap == A high-spice, strictly savory Cajun wrap designed for the road. It uses a savory white bean "glue" to hold the ingredients together for one-handed eating while driving. {| class="wikitable" style="float:right; clear:right; margin-left: 1em; width: 300px;" ! colspan="2" style="background-color:#f8f9fa; text-align:center;" | '''Recipe Facts''' |- | '''Prep Time''' || 15 Minutes |- | '''Cook Time''' || 15 Minutes |- | '''Spice Level''' || High...") | |||
