03-16-2020, 06:45 AM
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#789
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Don't knock the Ash...
Join Date: Oct 2008
First Name: Keith
Location: Yardley, PA
Posts: 5,044
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Re: Sous vide
Quote:
Originally Posted by T.G
Bought a cheap ($1.50/lb on sale) corned beef round tip 3lb cut yesterday, soaked it overnight to desalinate, then split it in half. Put one half in a bag, put the other half directly into the water. Put them both in the sous-vide at 165. Going to let that run for 8-10 hours (still researching the time I need). See which one works out better. Going for thin sliced sandwich grade stuff.
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Do tell!
__________________
Keith
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