![Corned beef tongue at 170 for 24 hours. First time corning a tongue, first time sous vide cooking a tongue, and it was fricking amazing. : r/sousvide Corned beef tongue at 170 for 24 hours. First time corning a tongue, first time sous vide cooking a tongue, and it was fricking amazing. : r/sousvide](https://preview.redd.it/fdie5vh0jdf61.jpg?width=640&crop=smart&auto=webp&s=1f1f0b14a2bdd583022f85148069cec324f6714a)
Corned beef tongue at 170 for 24 hours. First time corning a tongue, first time sous vide cooking a tongue, and it was fricking amazing. : r/sousvide
![Award Winning 24hr Sous Vide Beef Tongue with Criolla Salsa, Brioche and Tomatillo Fluid Gels - Picture of The Waterline Restaurant, Yeppoon - Tripadvisor Award Winning 24hr Sous Vide Beef Tongue with Criolla Salsa, Brioche and Tomatillo Fluid Gels - Picture of The Waterline Restaurant, Yeppoon - Tripadvisor](https://media-cdn.tripadvisor.com/media/photo-s/13/56/ff/cb/award-winning-24hr-sous.jpg)
Award Winning 24hr Sous Vide Beef Tongue with Criolla Salsa, Brioche and Tomatillo Fluid Gels - Picture of The Waterline Restaurant, Yeppoon - Tripadvisor
![Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times - ScienceDirect Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0309174022000559-gr3.jpg)