Other Cooking Equipment > SOUS VIDE COOKING

TIME AND TEMPS.

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spuds:
Food cooked:London Broil,Select Grade.
Thickness: 3/4 in.15 ounce each.2 total
Time: 24 hr
SV Temp: 132F
Doneness:Rare to Medium rare
Fluid loss: 4.2 ounces
Taste: Beefy goodness
Texture:Mild  grain
Tenderness:Fork tender

Additional info:Not very moist,very tender.Definitely dont need 24 hours to cook.Used for open faced sandwich with gravy.Add back the juices.
http://www.letstalkbbq.com/index.php?topic=9569.0

Slices with juices added back.Tender and moist.



Slices after 12 hour soak in ziplock bag with juices in refer.Moist perfection IMO,very tasty and tender.


=============================
Same cook,this one 24 hours in SV bag in refer after cook before slicing,fair moisture.Sliced and soak in ziplock after,I know as above the slices really soak the juices back up.

catinatree:
Meat - Porterhouse Choice

Temperature - 133f

Degree of doneness- MR

thickness of item cooked - 1 3/8"

Time: 2hours exactly























Against the bone;

muebe:
Meat: 4 frozen Flat Iron Steaks

Thickness: 1 inch

Weight: approx 6oz each steak

Water Bath Temp: 131F(placed in bath frozen with cool water and meat allowed to come up to temp with water)

Total time: 13 hours(1 1/2 hours for water to reach 130F). After removed from bath they were placed in the fridge overnight and seared the following day.

Finish cook: Seasoned with Double Secret Steak Rub. Seared in the Uuni pizza oven for 1 minute per side

Doneness: Rare

Taste: outstanding, robust beef flavor

Texture: Firm yet tender



Sliced across the grain like butter...

muebe:
Meat: Choice Boneless London Broil(Top Round)

Thickness: Around 2 inches

Weight: 2.03 lbs

Seasoning before bagging: M-agic(M3 & WOW 60/40)

Water Bath Temp: 131F

Total Time: 4 hours

Finish Cook: One minute pan sear on each side

Doneness: Rare

Taste: Beefy and delicious

Texture: Firm yet tender

muebe:
Meat: Center Cut Boneless Pork Loin Packaged in a Salt Solution

Thickness: approx 4 inches

Weight: 3.95 lbs

Seasoning before bagging: M3 and Hickory Smoked Salt. Vac sealed with butter

Water Bath Temp: 137F

Total Time: 3 hours

Finish Cook: 5 minute Pan Sear

Doneness: Medium Rare

Taste: Like a nice thick tender pork chop

Texture: Firm yet tender

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