Seared after mate all over to colour then stand for 5-10 mins
Gin pickled apricots were an adaptation of a recipie for pickled fennel
Bring to boil 50 ml white wine vinegar 50ml of tanqeuray Sevilla and 25g sugar
Pour over whatever you want to pickle /infuse allow to chill
Works great with fennel as in the duck dish and apricots for pork great to try different ideas can swap gin for wine or other alcohol data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Going,for,rump steaks tonight what recommended in celcius for med rare and how long, they are 3/4 inch to 1 inch thick.
54.4 deg C for 2 hrs, or so says :
Sous Vide Medium-Rare Steak
data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Cheers mate I will,give it a shot
Critique my Steak Thread.
Was if I remember at 55°C for around 2hrs.
The Joule app is a must have as well. It has many cuts and shows you times temps with pictures to get it spot on everytime.
That looks lovely I’ll,be happy if I get similar result cheers
I was editing just as you liked.
Try the Joule app. It is really good and shows times temps with images/video.
Thank you btw data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
https://www.avforums.com/attachments/7e1cb9ff-8d21-4b42-aefc-1391d0e3c946-jpeg.1064468/ Steak was superb photo doesn’t do justice why so long to get sous vide !
5am And I'm viewing this thinking
I could eat that right now data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Looks fantastic
Thanks mate
Must admit for a2 for £7 rump from Morrison’s it wasn’t too bad at all !
This sous vide thing is good fun