johnrm wrote:True, Mr CH. Cover the element in the BM to reduce contact with the meat.
you see you don't have that problem with herms and a MT
That what me Mrs is thinking! Once I built me new shiny with a pid to control it, and she got also her hands on the vac packer after the hop swapping I got in to.roscoe wrote:I used my vac packer and my temp controlled HLT, just slipped the steaks in between the hermes coil.
Can't remember temp, but time wasn't that long.
Did tests with sirloin.rib-eye,rump at same time,... hoping that the sous vide would magically transform rump into filler !
result was that ribeye is always a big winner for me.
Unless the steaks are really thick or you are cooking large numbers its a waste of time imho
Also for us chicken and big roasts or leg lamb usually work out brill in the slow cooker
Hi mate,sonicated wrote:Whenever I usually have roast beef sandwiches the beef is overcooked - this is where cooking in a waterbath or "sous vide" is perfect!
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