We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of steak. And then we brought in a food scientist to review their work. Which steak was the best?
Check out the recipe on the ICE blog: www.ice.edu/blog/sous-vide-steak-recipe
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4 Levels of Steak: Amateur to Food Scientist | Epicurious
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