This is my first attempt at doing a long cook using sous vide. I’m amazed with the results, I’ll definitely be doing this again!
KiwiKanuck
Looks amazing! How was texture? I have a sirloin tip roast hitting the 20hr mark now. Doing 24 hours total. Started at 134* then read more and bumped it to 137* for the remaining 9 hours. Worried it’s just going to be a weird texture. Wife is picky on roast beefs…. Time will tell. Maybe some. Yorkshire puds, broccoli and mash pots for side.
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This is my first attempt at doing a long cook using sous vide. I’m amazed with the results, I’ll definitely be doing this again!
Looks amazing! How was texture?
I have a sirloin tip roast hitting the 20hr mark now. Doing 24 hours total. Started at 134* then read more and bumped it to 137* for the remaining 9 hours. Worried it’s just going to be a weird texture. Wife is picky on roast beefs…. Time will tell. Maybe some. Yorkshire puds, broccoli and mash pots for side.