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41 minutes ago, Midlife said:I find pretty good tenderness at 140° but may give 130° a try next time. What’s interesting is that the Joule shows the same 1.5 hours for BOTH temps.
This is the part 2 of the general sous vide topics. Ithere is a part 1 but i'm having trouble copying the link. You may find this of interest. There are other sous vide topics specific to a cut/type of meat.
https://forums.egullet.org/topic/151649-what-are-you-cooking-sous-vide-today-part-2/
37 minutes ago, Midlife said:I find pretty good tenderness at 140° but may give 130° a try next time. What’s interesting is that the Joule shows the same 1.5 hours for BOTH temps.
This is the part 1 of the general sous vide topics. You may find this of interest. There are other topics specific to an item.
35 minutes ago, Midlife said:I find pretty good tenderness at 140° but may give 130° a try next time. What’s interesting is that the Joule shows the same 1.5 hours for BOTH temps.
This is the part 1 of the general sous vide topics. You may find this of interest. There are other topics specific to an item.
