Sous vide

T.G · 04-17-2016, 06:15 PM

Did a test run of tri tip at 16 hour @ 132.5F sous vide, finished on the santa maria grill. Came out at the upper half of medium when sliced, but super tender, almost too tender, if I had run this on the meat slicer rather than hand cut, I think it might have been too soft.

Happy with the results overall, but thinking that I might drop the temp a degree for next time.

04-17-2016, 06:15 PM	#1
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,561 Trading: (37)	Re: Sous vide Did a test run of tri tip at 16 hour @ 132.5F sous vide, finished on the santa maria grill. Came out at the upper half of medium when sliced, but super tender, almost too tender, if I had run this on the meat slicer rather than hand cut, I think it might have been too soft. Happy with the results overall, but thinking that I might drop the temp a degree for next time.

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