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Cooking Forum
My first sous vide
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<blockquote data-quote="ADR" data-source="post: 5293505" data-attributes="member: 12473"><p>I cook mine at 129 for at least an hour per inch of meat. No more than 4 hours in sous vide. I don't rest mine at all, straight from bag to 600 degree grill. Each side gets roughly 30 seconds per. I too season a little more heavily before going into the bag. A lot gets left in the juice from sous vide cooking. </p><p></p><p>Another dynamite recipe is a chuck roast that's relatively flat and looks more like a ribeye than a football shaped roast. Usually about 2" thick. Place in bag, heavily season, and cook at 133 for 24-28 hours. Finish on the grill, 600 degrees for a minute per side. Hard to beat when roasts go on sale.</p></blockquote><p></p>
[QUOTE="ADR, post: 5293505, member: 12473"] I cook mine at 129 for at least an hour per inch of meat. No more than 4 hours in sous vide. I don’t rest mine at all, straight from bag to 600 degree grill. Each side gets roughly 30 seconds per. I too season a little more heavily before going into the bag. A lot gets left in the juice from sous vide cooking. Another dynamite recipe is a chuck roast that’s relatively flat and looks more like a ribeye than a football shaped roast. Usually about 2” thick. Place in bag, heavily season, and cook at 133 for 24-28 hours. Finish on the grill, 600 degrees for a minute per side. Hard to beat when roasts go on sale. [/QUOTE]
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My first sous vide
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