If I wanted a bit more crust do you think you could stop the temp at 125 then set on a high heat grill to finish. Maybe stoping at 125 will let you get more crust(more time on the grill) without overcooking?
Your pot isn't allowing the water to flow properly around the meat. Too confined. Get yourself a sous vide tub. Better water flow. It won't be purple in the middle like yours. It will be red. Sous vide is impossible to overcook it. I'll drop my try to in let it cook all day. Get home start the charcoal grill so my sear. Let it rest and enjoy.
If I wanted a bit more crust do you think you could stop the temp at 125 then set on a high heat grill to finish. Maybe stoping at 125 will let you get more crust(more time on the grill) without overcooking?
Thanks for the Cooking Temps table. It was also helpful having the 1hr / Inch,
Cheers,
Absolutely!
140 @ 3 hour and flame throw that tri tip
Love your videos
Thank you!
Sous Vide Tri Trp. Let me know what you like to sous vide below.
Can you do a roast? I suppose it might be 6-8 hours lol but have you tried one?
I have. It really depends on how thick the cut is. 1 hour per inch.
You need to fix the music on your video its so loud we can hardly hear you. Please either ditch the music or turn it down
132/12-24hrs here..... folks have THANKED me for the tip.... TT is a working muscle and needs a beating...
132 @4hr for me and finishing it off on a hot charcoal BBQ flame
Nice!
Huge fail with the butter in the bag.
Ruined a perfectly good steak
If you're not putting butter on your steak, you don't understand cooking
Ewwww Raw Meat , is it Possible to cook it Medium rare or Medium? I wanted to get one of these Immersion Circulator .....but now not sure
Of course it's possible, but the wonderful thing is that if you cook it rare it's perfectly safe since you know the exact temperature
Do you not understand what medium rare is? Check the temperatures. He cooked his to medium rare.
Seems you missed the opportunity to use the sous vide juices. Seems wrong!!!!!
Why do you keep saying cryovac that's just a vacuum sealer? There's nothing cryo about it.
Your pot isn't allowing the water to flow properly around the meat. Too confined. Get yourself a sous vide tub. Better water flow. It won't be purple in the middle like yours. It will be red. Sous vide is impossible to overcook it. I'll drop my try to in let it cook all day. Get home start the charcoal grill so my sear. Let it rest and enjoy.