3 hours at 124 before being seared, wrapped, and placed in the fridge to set. Baked for ~25 minutes at 400.
Could have absolutely done better keeping the wrap tighter but was very happy with the cook on the meat. Had one guest say “but you never used a thermometer”. All they saw was the baking part of the prep and cook.
by Komelore60
7 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. 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.*
Nicely done. Happy New Year! (Saying well done didn’t seem appropriate).
That looks really nice. Good work.
Looks amazing.
Slop some sauce on that thing!
Meat looks great! But the puff pastry looks raw 🙁
Pastry is a little rough – but I’d fuck that up.