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rotuts

rotuts

everything you need to know a about SV

 

is right here on eG.

 

its a long thread , so take your time.

 

the longer the thread , the more info for you

 

to put a probe into meat that's sealed in a bag :

 

make sure your probe is as thin as possible.

 

use insulating foam tape , that you rip off a roll:

 

https://www.homedepot.com/p/Armacell-2-in-x-30-ft-R-1-Foam-Insulation-Tape-TAP18230/100539553?MERCH=REC-_-searchViewed-_-NA-_-100539553-_-N

 

this version is not unique , but you get the idea.

 

make sure the bag is dry , fix the sticky side to the bag

 

carefully insert your thin probe through the spongy part into the meat

 

and then carefully put the bag in the SV bath.

 

might take some experience so there is no leak

 

if you get a leak , re-bag the item and try again.

 

eventually you will realize timing the meat is not very

 

important once you understand the underlying principles of SV :

 

Time in the bath :  tenderness .

 

temp of the bath , thus eventually the bagged item

 

is doneness :  rare , medium etc.

 

and the time in the bath for meat is very forgiving

 

remember , if you set you bath to , say 135 F

 

the meat is not going to get to 140 F

 

the longer you leave th meat @ 135  the more tender it gets

 

within reason

 

 

rotuts

rotuts

everything you need to know a about SV

 

is right here on eG.

 

its a long thread , so take your time.

 

the longer the thread , the more info for you

 

to put a probe into meat that's sealed in a bag :

 

make sure your probe is as thin as possible.

 

use insulating foam tape , that you rip off a roll:

 

https://www.homedepot.com/p/Armacell-2-in-x-30-ft-R-1-Foam-Insulation-Tape-TAP18230/100539553?MERCH=REC-_-searchViewed-_-NA-_-100539553-_-N

 

this version is not unique , but you get the idea.

 

make sure the bag is dry , fix the sticky side to the bag

 

carefully insert your thin probe through the spongy part into the meat

 

and then carefully put the bag in the SV bath.

 

might take some experience so there is no leak

 

if you get a leak , re-bag the item and try again.

 

eventually you will realize timing the meat is not very

 

important once you understand the underlying principles of SV :

 

Time in the bath :  tenderness .

 

temp of the bath , thus eventually the bagged item

 

is tenderness :  rare , medium etc.

 

and the time in the bath for meat is very forgiving

 

remember , if you set you bath to , say 135 F

 

the meat is not going to get to 140 F

 

the longer you leave th meat @ 135  the more tender it gets

 

within reason

 

 

rotuts

rotuts

everything you need to know a about SV

 

is right here on eG.

 

its a long thread , so take your time.

 

the longer the thread , the more info for you

 

to put a probe into meat that's sealed in a bag :

 

make sure your probe is as thin as possible.

 

use insulating foam tape , that you rip off a roll:

 

https://www.homedepot.com/p/Armacell-2-in-x-30-ft-R-1-Foam-Insulation-Tape-TAP18230/100539553?MERCH=REC-_-searchViewed-_-NA-_-100539553-_-N

 

this version is not unique , but you get the idea.

 

make sure the bag is dry , fix the sticky side to the bag

 

carefully insert your thin probe through the spongy part into the meat

 

and then carefully put the bag in the SV bath.

 

might take some experience so there is no leak

 

if you get a leak , re-bag the item and try again.

 

 

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