Related changes
From James's Wiki
Enter a page name to see changes on pages linked to or from that page. (To see members of a category, enter Category:Name of category). Changes to pages on your Watchlist are in bold.
List of abbreviations:
- N
- This edit created a new page (also see list of new pages)
- m
- This is a minor edit
- b
- This edit was performed by a bot
- (±123)
- The page size changed by this number of bytes
13 December 2025
|
|
N 12:55 | Sous Vide Ribeye Steak 2 changes history +2,372 [Ractive (2×)] | |||
|
|
12:55 (cur | prev) +21 Ractive talk contribs | ||||
| N |
|
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...") | |||
