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DerekL1963
My 2nd Sir Charles, greatly improved by dropping the temp a couple of degrees and increasing the time by eight hours. Probably would be further improved by another 4-8 hours as it was still a little chewy.
And yes, I know I need to upgrade my searing game. Need to figure out how to get it even dryer, and not chicken out too early once I have it under the broiler.
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**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.
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My 2nd Sir Charles, greatly improved by dropping the temp a couple of degrees and increasing the time by eight hours. Probably would be further improved by another 4-8 hours as it was still a little chewy.
And yes, I know I need to upgrade my searing game. Need to figure out how to get it even dryer, and not chicken out too early once I have it under the broiler.
Succotash! Good choice