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Sous vide

01-13-2016, 01:06 PM

#11

BigAsh

Don't knock the Ash...

Join Date: Oct 2008

First Name: Keith

Location: Yardley, PA

Posts: 5,055

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Re: Sous vide

Quote:

Originally Posted by T.G

Keith, when you did the eye roast for 30 hours, did you slice it hot and serve warm, or was it all done cold?

Sliced hot and served warm....made an "au jus" with the juice from the bags, supplemented with onions, garlic and beef stock

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Keith

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