- Jun 17, 2014
- 4
- 12
I often sous vide eye roasts for 22 hours with beefy onion soup mix and a tablespoon of gravy master. 131 degrees and it's awesome.
I have not found a way to serve it warmer than very luke warm. When I slice and serve it gets cold. Since it's perfect at 131 I'd love to have something that will keep it at that exact temp until I put it on the plate.
Ideas?
I have not found a way to serve it warmer than very luke warm. When I slice and serve it gets cold. Since it's perfect at 131 I'd love to have something that will keep it at that exact temp until I put it on the plate.
Ideas?