Did it at 55.5°C for two hours. Seasoned and sealed overnight (salt, pper, rosemary, mustard seeds). I didn't pre-heat and put it in cold water before start (dunno if that makes any difference, but thought it's gentle to the meat out of fridge).
It's the same exact meat I did 1st time at 58°C for 1,5 hours and was dry and tough before.
This one is yummy, tender (not like falling apart though) and juicy!
by Zahumy
1 Comment
I don’t ‘gentle it out’ of the fridge. I do that by putting the meat into the water bath at the same time I turn it on. So it slowly comes up to temp with the water and there’s no big thermal shock.