shantzzz

I'm told you can't dry-age individual steaks, only large cuts, so probably using koji on individual steaks isn't going to be optimal. I just did an 8-lb prime rib roast with koji for 3 days in the fridge and it turned out A-MAZING!

OliverB, the meats were not frozen. I will try something 'normal' as you say and see if it makes a difference.

pbear, thanks for the response. The texture of the chuck was good, it was tender just dry. I have not tried to cook these meats conventionally, I have just found that all my SV results are dry. I understand about having some amount of juices in the bag, but my lamb was drowning. The PID settings as recommended by the manufacturer for my crock pot are P=5C/9F I=800 D=40. This results in temperature maintenance within 0.5F of target with initial over/undershoot of less than 2F. I am finishing on a very hot cast iron pan for less than a minute, just enough to get a good browning. These have been thick cuts of meat that I've used, so the finishing had little impact on the overall doneness.

I'm a hobbyist cook at home and am new to the forums (love), so please forgive the amateurish question but I've searched and can't find a good answer. I have tried cooking cuts of bottom round steak, chuck and a whole lamb shoulder for the prescribed times and temps as described in Modernist Cuisine, and each time a large amount of liquid is liberated into the bag. The meat correspondingly shrinks and comes out very dry, not the moist succulent things that got me interested in sous vide in the first place. They are also overcooked. Chuck and bottom round were about 1.5" thick, cooked at 133F for 24 and 12 hrs respectively. Seasoned only with some pepper. 6lb lamb shoulder cooked at 143F for 72 hrs - HUGE amount of liquid in bag at the end. Seasoned with sliced garlic, olive oil, fresh rosemary and sprinkle of salt per the recipe. I'm using a Crock Pot / Sous Vide Magic PID combination with bubbler. Accuracy of temperature verified with a digital cooking thermometer. HELP. I must be missing something.