Here is the setup with the beef inside:
I bought a standing roast from Costco (they only have standing prime roasts around Xmas time). I had to cut a steak off at the small end to make it fit. I could have squished it in there, but I didn't want any of the meat to touch the sides for circulation purposes. I did the sous-vide/skillet/toch method on that steak last night. Flavorful, but definitely chewy. I'm hoping the finished product (going for 45 days) is tender.
What type of oil did you use in the skillet? Grapeseed?
Here is my setup. This picture shows my system being calibrated with my thremapen. The USB fan is tiny, but puts off a nice breeze. Plus it has the added benefit that I didn't have to cut a huge hole in the insulation strip. I supposed if you were using a larger fridge, you could bring in a USB splitter and use several mini-fans.
I might grab some prime at Costco today.
Like many of your recipes, this one says "See note". Where are these notes? I cant see your temperature notes.
Many of your recipes say "see note", but there are no notes to be seen!
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