The sous vide just puts poached meat in my mind. This is my brothers prep in Singapore today
I prefer the reverse sear
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The sous vide just brings the meat slowly up to the temperature you want, it’s only warming it really not cooking it. It’s still a reverse sear. That looks delicious.
What breed of dog was that?
How does this translate to my roast beef tomorrow - any hacks/tips for medium medium
Rare
Impasto or Brezzis?
Impasto
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What cut of beef is it? That’s important.
How hot does your oven get?
You could use the same method, low heat in the oven for 40 mins or so and then into pan for 3 mins either side. Ideally you’d have a probe to get the internal temp before taking it out of the oven.
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I have the probe.
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Set it to max, rub a bit of seasoning and small bit of oil on the meat and roast for 20 min, reduce heat to 175 and roast until gets to 52.75. Take it out, cover in tinfoil and leave it for 15 min. It’s end up around 55.
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Giving up on the slow cooker. Casserole pot in oven is far superior.
Had a beautiful soup there. Homemade Chicken mushroom potato and parsnip. And a cut of homemade white bread. Smashing lunch.
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