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how thick were the tenderloins ?
2.5" thick takes 5 hours 10 minutes
https://www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler-instructions
to get to 131 F ( close to 129 for our purposes )
for review purposes :
from the above link
1.5 " is 2 h 20 min.
Ive seen more complete curves in the past
but I can't point to them just now.
one big benefit of SV , esp at those low temps . a little more time
in the bath
isn't going to ruin the meat.
how thick were the tenderloins ?
2.5" thick takes 5 hours 10 minutes
https://www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler-instructions
to get to 131 F ( close to 129 for our purposes )
for review purposes :
from the above link
1.5 " is 2 h 20 min.
Ive seen more complete curves in the past
but I can't point to them just now.
how thick were the tenderloins ?
2.5" thick takes 5 hours 10 minutes
https://www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler-instructions
to get to 131 F ( close to 129 for our purposes )
1.5 " is 2 h 20 min.
Ive seen more complete curves in the past
but I can't point to them just now.
how thick were the tenderloins ?
2.5" thick takes 5 hours 10 minutes
https://www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler-instructions
to get to 131 F ( close to 129 for our purposes )
Ive seen more complete curves in the past
but I can't point to them just now.
