MARKITONIC: Here’s the chuck roast after 30 hours in the sous vide at 130 degrees. I seared it beforehand in a cast iron pan. It’s pretty tasty, but I can only eat so much red meat. What to sous vide next?

Friday, December 1, 2017

Here’s the chuck roast after 30 hours in the sous vide at 130 degrees. I seared it beforehand in a cast iron pan. It’s pretty tasty, but I can only eat so much red meat. What to sous vide next?

via Instagram http://ift.tt/2ApiIJ5

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)