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Old 03-12-2019, 08:08 AM   #761
stearns
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Default Re: Sous vide

It was a little on the dry side, but I really wanted it to be as steak-like as possible for consistency as it was going to be a standalone on the plate. If it were being cooked to then go in something (like ramen which I've done in the past, or chopped up in something) I'd definitely do the higher temp cook, but I wanted to make sure that even the fattiest bites weren't chewy. Maybe I need to do more experimenting though
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Old 03-31-2019, 02:52 PM   #762
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Default Re: Sous vide

Got some bottom round trimmings/chunks in the sous vide cooking away for a taco dinner. Added some chipotle pure, garlic powder, chili powder, Mexican oregano and cumin. 180 for 8 hours. Will chop it up, season with salt, then pan sear with some of the juices from the bag.
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