Sous vide

Slimpicker

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My thinking is to reduce the surface area as much as possible.
YES I agree... that's exactly where I was headed with this. I'm starting to think this may be the only way.
(besides actually cooking it, wrapping it, travel the 90 minutes there, and serving it)
 

Slimpicker

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Slimpicker

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like 10 hours for 4 lbs of meat to reheat??? more??? Talk to me Jake!!!
 

RustyJake

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like 10 hours for 4 lbs of meat to reheat??? more??? Talk to me Jake!!!
I would do 4-6 hours. 130°-135° F. You could allow it to rest/cool a bit before you sear.
Then sear it in a hot oven or a hot frying pan or grill
I prefer medium rare ad opposed to medium
 

Slimpicker

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I would do 4-6 hours. 130°-135° F. You could allow it to rest/cool a bit before you sear.
Then sear it in a hot oven or a hot frying pan or grill
I prefer medium rare ad opposed to medium
OKAY cool, starting to sound like a plan now!!!!

THNX guys!!!
goodjob.gif
 

FlyersFan76

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I honestly thought that is could have been a joke but it does work well.
 

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Timmy

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I honestly thought that is could have been a joke but it does work well.
I havent tried it yet, but you can cook perfect steak in sousvide vide and reverse sear for perfect done ness.
 
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