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I haven't done the beef chuck roast yet.
The pork was sitting on a rack in a deep pyrex dish. But since it went 48 hours @ 100% steam, the liquid probably touched the bottom of the roast.
What I don't understand is why Anova said in the comments to their own recipe that 100% steam was going to dry out the top surface of the meat beef!
I guess I should ask . . . bada bump
Tomorrow I'm going to start the beef chuck roast. Will post photos.
I haven't done the beef chuck roast yet.
The pork was sitting on a rack in a deep pyrex dish. But since it went 48 hours @ 100% steam, the liquid probably touched the bottom of the roast.
What I don't understand is why Anova said in the comments to their own recipe that 100% steam was going to dry out the top surface of the meat!
I guess I should ask . . . bada bump
Tomorrow I'm going to start the beef chuck roast. Will post photos.
