...mother nature is trying to drown us here in Missouri, we decided to keep the cooking mostly inside went with a flank steak in the (Inkbird) sousvide.
Pulled it from the deep freeze this morning, let it thaw for a couple of hours, repackaged it in shrink wrap with our fave marinade...
Used SousVide an the Blackstone here so there this in the general forum. Took a couple weeks away from cooking. Back at it today. For something a little different I made a warm Caesar salad. Grilled Little Gem lettuce and charred red onion with capers, Parmesan , homemade keto croutons and...
Thank You FB !!
If you're talking about the Gray Powder in Pics #2 and #3, that's just the Lipton Beefy Onion Soup Mix, and during the 48 hours in SousVide, it dissolves into the meat juices & seasons the whole Roast.
...are traveling to Colorado to meet my son and his family from CA. for Christmas. I plan on smoking a brisket and some tri tips to take with us. I will have a sousvide to warm the meat. My question is, do I slice the meat before vacuum sealing or not? Anyone have experience with this? Thanks.
4Tbs cottage cheese
1/4 cup gruyere
1/4 cup Monterey jack
Set sousvide for 167
blend ingredients 30 seconds. Take 5oz mason jars, spray with non stick, and add whatever ingredients you want in your egg bites to the bottom of the jars, then fill with egg mix. Cover and cook...
Alrighty, Thanks for the input guys.
I've only done a few small batches before this, and they've all gone fine. I have a sousvide machine, would I be able to water bath them up to 155 yet to be on the safe side?