I did 133 for 4hrs. The color inside was perfect and it was good but I think I might go for 6-7hrs next time. Plus i realized half way i cut with the grain ◠̈
by SoftCactus72
4 Comments
Relative_Year4968
This would be an incredible post on Instagram – a great photo with less than needed information.
As for this sub, there’s a courtesy sort of rule (7) that says don’t post photos with zero information. Tell everyone the original ingredients (like cut) as well as time and temperature under sous vide and then after that.
NobodyLikedThat1
Nice job! I did my first this year too! I did 135 for about 4.5 hours. Searing on a cast-iron with beef tallow after was such a game-changer
FeeProfessional7884
I need to come back to this post. I have an Australian waygu tri-tip (2 actually) in the freezer I would like to Fri my hand at.
PeacoPeaco
I think the grain on a tri-tip runs 2 different directions depending on which end (wide end or the point). Looks good though!
4 Comments
This would be an incredible post on Instagram – a great photo with less than needed information.
As for this sub, there’s a courtesy sort of rule (7) that says don’t post photos with zero information. Tell everyone the original ingredients (like cut) as well as time and temperature under sous vide and then after that.
Nice job! I did my first this year too! I did 135 for about 4.5 hours. Searing on a cast-iron with beef tallow after was such a game-changer
I need to come back to this post. I have an Australian waygu tri-tip (2 actually) in the freezer I would like to Fri my hand at.
I think the grain on a tri-tip runs 2 different directions depending on which end (wide end or the point). Looks good though!