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  1. realoldnick

    Almost total brisket disaster

    So I sous vided a brisket. It was cut in half, across the width. I cooked at 57C for 40 hours. AFAIK this is well inside the longest recommended time limit. It was a horrid dry mush. You could poke al your fingers clean through it. I have never had such a sous vide failure. WTH happened...
  2. realoldnick

    Tough meat!

    Amazing. I have sous vided some meat and made it tough! I post this in the hope that it may help someone else and also to hear what you guys have to say. (apart from I told you so:emoji_blush:.) The story is that I had some silverside (bottom round to the US guys?) and some "budget rump", which...
  3. realoldnick

    Dry Brining and sous vide

    I recently decided to try dry brining and my first attempt was with chicken breast. I trimmed down the slightly larger one to be as close as possible to the smaller one. By weight and size they were very close (~5%). I used 1/4 tspn salt per pound (450 gm) of meat on one breast. as suggested...
  4. realoldnick

    Reheating sous vide and saving time.

    Are there any data about how long it takes food from the fridge to heat to a percentage of the applied temperature in the bath? So far as I have seen, to reheat sous vice food sous vide, you set the bath temp to what you cooked at, so as to not overcook, and then use the original time, sans...
  5. realoldnick

    Just got an email about ...my email;

    Cautious about any unsolicited thing asking for me to go to a site and "confirm" stuff. So. Does this forum send confirmation emails to, say, somebody that has not been here for a while etc? Thanks for any info Nick
  6. realoldnick

    ET 732 readfing too high in meat.

    Hi all . Just wondering if anyone has seen this. This particular instance was in a gas stove, but I use the meter on the BBQ as well (gas) for roasting and a couple of tries at smoking (still working on that). I can run a water test and the reading is fine for boiling, hot and cold. However...
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