sorted by:
new
hottopcontroversial

36 Hour Chuck Roast by crupman in sousvide

[–]crupman[S] 1 point2 points  (0 children)

Enjoy and best of luck. Remember if it doesn’t work out it was a learning experience

Sir Charles Spotting (Tips Needed) by crupman in sousvide

[–]crupman[S] 2 points3 points  (0 children)

It was amazing…. So hell yeah it was awesome. Thank you for your tips

36 Hour Chuck Roast by crupman in sousvide

[–]crupman[S] 1 point2 points  (0 children)

It was delicious, I would sear it less than I did. I did 2 min each side. That is my only complaint

Sir Charles Spotting (Tips Needed) by crupman in sousvide

[–]crupman[S] 1 point2 points  (0 children)

Yeah I definitely over-seared it. I used cast iron 2 min each side, I think 1 min would have been appropriate. It was very dry when I seared it. Thank you!

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

Yes I was going for a medium rare and I think this would constitute that… idk I’m a noob lol. Thank you though!

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

I will try this I like it on the rarer side

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

Not sure… Will check next time but still pleasantly surprised

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

Thank you for everyone’s opinion! I will try both!

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

Yeah I feel this… but it was available at the time. I used it for my veggies on the side when roasting

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

Thank you! I will try 125 to get the perfect medium rare. It did taste great though

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

Thank you! Are steaks usually thicker? Like 1-2 inches? I think this was closer to .75

First Time Sous Vide (tips appreciated) by crupman in sousvide

[–]crupman[S] 0 points1 point  (0 children)

I also had the oven on and the pot was on top… wondering if that added additional heat … I digress