Sous vide

stearns · 01-24-2018, 10:07 AM

Something I've never said before, but that tongue looks delicious

Took a 2LB tri-ip out yesterday and rubbed it down with some chimichurri sauce and vac sealed, the plan was to cook it overnight and leave in the fridge today to reheat/sear for dinner, but I completely forgot to put it in at night. Decided to just let it cook all day while I'm at work, I usually cook tri-tip at 130* for 6 hours, I've done it for 3 before when we were rushed into an early dinner and it was noticeably tougher, interested to see how 10-11 hours treats it.

Also up this week are some "smoked" pork loin chops, bagged those up last night and am very excited to cook them later this week. I'll definitely be posting up pictures and results of that one

01-24-2018, 10:07 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,424 Trading: (50)	Re: Sous vide Something I've never said before, but that tongue looks delicious Took a 2LB tri-ip out yesterday and rubbed it down with some chimichurri sauce and vac sealed, the plan was to cook it overnight and leave in the fridge today to reheat/sear for dinner, but I completely forgot to put it in at night. Decided to just let it cook all day while I'm at work, I usually cook tri-tip at 130* for 6 hours, I've done it for 3 before when we were rushed into an early dinner and it was noticeably tougher, interested to see how 10-11 hours treats it. Also up this week are some "smoked" pork loin chops, bagged those up last night and am very excited to cook them later this week. I'll definitely be posting up pictures and results of that one __________________ "Ignoring all the racket of conventional reality" - Keller Williams