Welcome to the world of sous vide!! The advantage of a water bath set up is that you can do far bigger pieces of meat. I've recently done a full brisket and a bone-in pork shoulder.But one step at a time.Check out the youtube channel "sous vide everything" for advice and inspiration.
That's a good point - brisket would be awesome. Subbed that channel.
I'm planning ~8 hours at 57c for the rump roast tomorrow, but pondering whether to or not to pre-sear the rump roast tomorrow - lots of conflicting information. Any words of wisdom?
Did a beef skirt today for 90 minutes @ 49°C and am well happy with the results.
Came out a little rare but was very tasty.
I'd season and sous vide, then pat it dry and brown it off after, either in a very hot oven or over a hot bbq grill.
I assume that was one steak?49°C will definitely be on the rarer side of rare.You could try 51°C or 52°C next time, if the meat is the same sort of thickness.
Damn did I miss a good deal what price was it on my wish list too.
£83 IIRC, for the Bluetooth one
Two small cuts in one bag and went to a temp time seen on an online video.
I will try the higher temps you suggest there next time though.
Surely that wouldn't matter when you sous vide as the whole point of it is that you cant overcook anything due to it being a constant temperature and not direct heat. You may need to increase the time however.
It will only effect it when you come to sear it.
I know if I cook steak, no matter what the thickness I do it at 53 deg.
I've been doing mine at 55°C for around 2hrs 20mins and they've been perfect every time for us.
Below is a pic of the beef skirt I cooked and although it looks raw, it is not tough at all and was cubed and drizzled a little lemon and chilli on it last night and had it in a salad today.
https://www.avforums.com/attachments/20180722_174139-jpg.1042227/