a sandwich my first sous vide attempt. 129F for 6-7 hours. truly shocked at these results.
by barefoottim
3 Comments
Fbeezy
When I say I would do some questionable things to have that right now, I’m talking about I’m wholly embarrassed.
SecretlyHiddenSelf
Welcome to the SV Sammich Crew. Please allow me to show my SV Tri-Tip French Dip, which I refer to as the “Just the Tip Dip” made with champagne sautéed onions and Gruyere on a fresh baguette.
looks absolutely incredible! just a heads up though, from a food safety perspective, it’s not recommended to sous vide under 130°F for longer than 2.5 hours
3 Comments
When I say I would do some questionable things to have that right now, I’m talking about I’m wholly embarrassed.
Welcome to the SV Sammich Crew. Please allow me to show my SV Tri-Tip French Dip, which I refer to as the “Just the Tip Dip” made with champagne sautéed onions and Gruyere on a fresh baguette.
https://preview.redd.it/2w4j82lxf6ne1.jpeg?width=4032&format=pjpg&auto=webp&s=838a6de87f67c3c2886c8b874a21ba0fd7ed58d1
FYI, this pick is from 5 years ago.
looks absolutely incredible! just a heads up though, from a food safety perspective, it’s not recommended to sous vide under 130°F for longer than 2.5 hours