Dining and Cooking
Am I doing it right?
In Sous Vide

Am I doing it right?


3 hours 58c and couple minutes in a pan

by Syktyvkar

10 Comments

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  3. Remarkable_Pirate_58

    Incomplete data, samples required.

  5. waterboy8817

    What cut is that? For a nicer quality, an hour per inch thickness. After 4ish hours it could start to affect texture.

    This cut looks like ribeye so I’d say you did great

  8. Level_Breath5684

    Texture looks good and “steaky” so looks like you nailed the time and temp