Hello all. I have a Anova Culinary Sous Vide Precision Cooker Pro, 1200 Watts. I'm pretty happy with most of my results so far.
Lately though I've had some poor results that I hope to get help with here.
I like my strip steaks & prefer them done to medium. My butcher cuts them 2" thick for me. I have been cooking them between 130 to 135 f. [My favourite being 132] for 4 hours.
For the last while though the results have been the toughest steaks I have ever had. I'm wondering if the time could have something to do with it? Would 12' make any differance?
Or is it the meat? My grocery store advertises it as Australian beef. There is no visible marbeling in it at all.
Thanks in advance for any feedback.
Lately though I've had some poor results that I hope to get help with here.
I like my strip steaks & prefer them done to medium. My butcher cuts them 2" thick for me. I have been cooking them between 130 to 135 f. [My favourite being 132] for 4 hours.
For the last while though the results have been the toughest steaks I have ever had. I'm wondering if the time could have something to do with it? Would 12' make any differance?
Or is it the meat? My grocery store advertises it as Australian beef. There is no visible marbeling in it at all.
Thanks in advance for any feedback.
