New answers tagged sous-vide
1
I just tried this! It was perfectly medium rare, tender and juicy throughout, without any of the protein breaking down.
The 2.5 lb bison tri-tip started mostly frozen, and went into the water bath at 133°F for 4.5 hours. Afterwards, I let it cool to room temperature in the bag for 30 minutes (cooling relaxes the proteins, so the mean reabsorbs some of the ...
Top 50 recent answers are included
