Seasoned, vacuum sealed, and then threw it in the freezer. Was gonna sous vide it today.
Should I be concerned at all with the color of the meat? Any insight is appreciated 🙂
by themilkmanjoe
10 Comments
taveanator
Looks delicious. 135 for 10-12 hours, then a griddle sear with Ghee and you are all set.
Ok-Switch9172
I think it’s probably just oxygen exposure – I’d cook it and as long as it didn’t smell off I’d eat it
brownboyghaffar
I do tri tips all the time. 134 for 6 hours then sear on the grill.
technical_righter
I did one last night for 130 for 5 hours that turned out perfect. I picked up a couple tri tips from Costco a month or so ago and only cooked one at the time. Pulled this one straight out of the freezer and put it in the sous vide.
GrouchyName5093
That’s not the seasoning?
If not I wouldn’t but I’m paranoid.
earache77
Same; we do frozen onto the sous for 132F for 2-5 hrs depending upon omit we’re busy or not; sear on cast iron/carbon steel/blackstone/ baste with butter after first flip. Rest for 10-15 under foil and slice and serve. Makes excellent teriyaki bowls over rice with stir fry veggies. Meals to live for!
Miiirob
I just did one yesterday for dinner. 134 for 22 hours, then seared. It fed 7, one of whom is a 7 year old. Came out like a good prime rib. Not a slice left, but everyone was full. Everyone loved it.
really-stupid-idea
1234golf1234
How does it smell?
jdsizzle1
Looks like frozen/solidified olive oil to me. Grill it up.
10 Comments
Looks delicious. 135 for 10-12 hours, then a griddle sear with Ghee and you are all set.
I think it’s probably just oxygen exposure – I’d cook it and as long as it didn’t smell off I’d eat it
I do tri tips all the time.
134 for 6 hours then sear on the grill.
I did one last night for 130 for 5 hours that turned out perfect. I picked up a couple tri tips from Costco a month or so ago and only cooked one at the time. Pulled this one straight out of the freezer and put it in the sous vide.
That’s not the seasoning?
If not I wouldn’t but I’m paranoid.
Same; we do frozen onto the sous for 132F for 2-5 hrs depending upon omit we’re busy or not; sear on cast iron/carbon steel/blackstone/ baste with butter after first flip. Rest for 10-15 under foil and slice and serve. Makes excellent teriyaki bowls over rice with stir fry veggies.
Meals to live for!
I just did one yesterday for dinner. 134 for 22 hours, then seared. It fed 7, one of whom is a 7 year old. Came out like a good prime rib. Not a slice left, but everyone was full. Everyone loved it.
How does it smell?
Looks like frozen/solidified olive oil to me. Grill it up.