nyc_the_wandering_chef - Delicious garlic and herbs frenched rack of lamb. I cooked this sous vide 133°for 2 hours, and then seared in clarified butter, olive oil, and thyme, with a quick torch
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making sous vide clarified butter (ghee) | Souvy, the sous vide specialist
How to Make Ghee - Went Here 8 This
