Sous vide

[Buckeye Jack]

Originally Posted by CigarNut

I looks really good!

Did you have any salt on them? Salt can dry meats out on longer ( > 1 hour) cooks.

If you cut back on (not eliminate) the salt during the bath and add it before the sear, they should come out ok.

I did salt and pepper them though I don't feel like I oversalted. I feel they were seasoned perfect....but maybe thats too much when using the sosu vide technique?

Definitely going to not go as high as 160 next time. I was using Anova's guide and I know that was the highest they suggested.

I did do some sirloins as my 2nd cook. They turned out good, though I don't feel they were seasoned enough. The cook was perfect!

Also, I got the cooler in I will be using from now on. I really think it will do a great job being its as shallow as it is. I know why so many of the comments for it recommend it for sous vide now! I'll post an update once I get it ready.