[What Are You Cooking Sous Vide Today? (Part 3)]

23 hours ago, weedy said:

That looks nice. 

If it's NOT about tenderness, then why would you go longer next time?

 

 

Well it's not like tender is an absolute; a couple more hours would not have made it too tender, and a different piece of meat could always start a little tougher.

 

 

 

[What Are You Cooking Sous Vide Today? (Part 3)]

Eye of Round- at 131f for approximately 15hrs. 

 

Would probably go a bit longer next time, but it wasn't tough. No special preparations. At the first couple of slices with a microwaved poached egg. I'd have taken a picture but the egg exploded and didn't look good. 

 

In other news, I screwed up twice, once I somehow toggled the Anova off and it sat at a lethal temperature over night. The other, I left off the plastic wrap I normally use to trap the heat and moisture and too much water evaporated. 

 

Double checking is now part of my process, it gets expensive wasting meat

 

 

[What Are You Cooking Sous Vide Today? (Part 3)]

140f, 4.5 hrs pork loin 

 

i dont understand the the criticism of sous vide. I think it makes it easy to achieve great results. Maybe that's the problem, anybody can do it.

[What Are You Cooking Sous Vide Today? (Part 2)]

I just started Sous Vide cooking, my first test was with Eggs. They came out as expected, so I tried my hand at Prime Rib. 

 

I may have botched the carving, but it tasted delicious. 133f for ~10hrs.