- Joined May 24, 2016
You've inspired me! I borrowed a Suise Vide and stuck a small Chucky in it. Plan is to let it go for 40+ hours (wanted dinner Wednesday night). This is my first time doing Suise Vide!
I'm assuming you were able to vacuum seal it right? If so, let us know what seasonings you went with. Remember the time isn't cooking it, it's making it more tender. The temp you set is basically the level of cook. Like Bear said, 132 is good for medium and I think you have to set it 130 or above to keep it safe anyway.