131° for 2 hours 10 minutes, cooled, then seared. Not super impressed. I probably won’t splurge on it again.
by jadensemiller
4 Comments
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InebriatedQuail
Wagyu is one of the worst types of meat to sous vide. You need the fat to render, and fat renders at 137°. I’d reverse sear a steak like that, rather than sous vide it
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Wagyu is one of the worst types of meat to sous vide. You need the fat to render, and fat renders at 137°. I’d reverse sear a steak like that, rather than sous vide it
What are the round things?
what are the nondescript cream colored pucks?