Tri Tip Sous Vide

[brrdnk]

most everything i sous vide, i do for 2-3 hours. any reason why you're leaving them in for 26 hours?

I usually do steaks at 2 to 6 hrs on a soak and they are fine. The thicker cuts like this or chuck roast just decided to let it go for that long cooking in its own juices just adds flavor and tenderness. I have seen youtube videos of people doing 48 hrs. Basically though got home from the store at 4 seasoned and sealed put in water and pulled at 6 the next day when I got home from work for dinner. I did not hurt it or make it mushy.

[Nailhead]

I just picked up an Anova a couple weeks ago and have used it twice. I think I am going to have to pull it back out for tomorrow nights dinner. So far have tried chicken and steak in the two times I have used it and both game out good. Need a little more practice to get the temps right, but I like the process.

[CaptJack]

[She_Hunts]

MAGIC




click on this link http://discussions.texasbowhunter.co...highlight=sous

Lol!


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