Prime Tri-Tip cooked at 135 for five hours before flash searing on cast iron. Personally thought it was incredible, but I'm wondering if the visible fat marbling after the cook is because it wasn't properly rendered. Should I shoot for 137 on the next one? More time?
Sorry for lack of pictures I was excited to cut this baby open.
by dezbot22
2 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
OH YAAA BABY!! LOOKS BOMB.