I got a chunk of backstrap taking a water bath right now. I usually set mine at 129°.
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Install ultra Sous vide?
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Originally posted by Gunnyart View PostCongrats. Welcome to the sous vide secret society.
It’s the only way I cook venison anymore except for chicken fried steaks.
Try saving the butter for the sear step it doesn’t take the heat well in the bag.
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Originally posted by Blackmouth View PostHow much time do y'all cook in the bath? I'm pleased with the temp but I do have issues with the fibers breaking down with that softer texture, that is my only complaint when I've done steaks.
Sous vide chicken breast is very good too, doesn't dry out near as much.
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Originally posted by Kranks View PostI need to buck up and buy one of these. Everything looks so incredible and easy.
Or
a short step up is a $30 temp controller from Amazon and a crockpot.
I've done both and they work just fine.
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