Cooked a 1 inch ribeye at 133F for two hours, dried it, then seared in cast iron with oil for about two minutes a side to get a crust I was happy with. Cut into it and there is a 4mm grey ring all the way around, which…
Two boneless breasts, about an inch and a half thick, bagged with a little oil and salt, held at 145F for four hours because I was out and could not pull them earlier. They were not undercooked at all, but the texture…
Vacuum sealed a brisket flat, dropped it in at 155F, and by hour five it is bobbing with a good inch of meat above the waterline. I push it back down and it comes up again within the hour. The seal looks intact, no…
Two and a half pound chuck roast, first time cooking one this way. I can start it Saturday morning or Sunday morning, so both are possible, but the 24 hour version means running the circulator overnight in a flat with…
First time using the water bath. Pulled a strip steak out of the bag after two hours at 130F and it looked like something that had been left in the sink, pale grey outside and damp all over. It smelled fine and the bag…