Sous Vide Chef’s Table – Steak & Lobster plus Cruise Ship Kitchen Tour

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Had a fantastic opportunity to go behind the scenes of the cruise liner. I saw all the job the chefs and cooks go thru for solution. I was able to take a tiny video camera as well as film every little thing so I can show to you this fantastic experience. At the end I ate at the Chef’s table and it was fantastic. Then I am making my variation of Chef’s table in the office all made 100% sous vide.

HOW TO COOK STEAK AND LOBSTER SOUS VIDE
I cooked it for 2hrs
Filet Mignon @ (129 ° F/ 53.8 ° C).

Lobster @( 140 ° F/ 60 ° C). * INGREDIENTS * I made use of for this sous vide cook.
3 Tenderloin steaks aka Filet Mignon.
2 Whole Florida Lobsters.
Salt, Pepper Garlic Powder and Butter to preference.

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* If you have any concerns please leave a comment listed below and I will reply. Thank you so much for enjoying see you on the following video clip!:–RRB-.

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