Sirloin. Got it from local butcher shop called Buds Custom Meat.Looks great Mark!
What cut is that?
The texture was perfect. Crazy tender.Looks good.....tell me about the texture of the meat.....
I tried sous vide a few times, mostly with steak and found it turned the protein into a less desirable texture.
I also could have been drinking every time I tried it.....
Maybe I was leaving it in the water too long, my guide recommended up to 2 to 2.5 hours.The texture was perfect. Crazy tender.
One thing I did do was to drain off the marinade before putting it into the water. I was worried about it over marinating. Kept bath time to 90 minutes.
Also, the longest I have ever SV'ed something was a chuck roast...32hrs. That was the only time I've ever had a bag fail. I used to vacuum seal the protein, but the bag came apart after 32hrs along the factory welded edge...the weld failed. I now use ziploc gallon-sized freezer bags after removing the air. I use this Rubbermaid Commercial Food Storage Container with the lid for SV and I make sure the sealed edge of the bags is captured by the snap on lid. I use a couple of towels around the container if it's going overnight.
Gorgeous edge-to-edge color on that, Mark. I have the same Anova. Love it.Got an Anova Sous Vide for Christmas...
Teriyaki marinade
View attachment 84891
Sous Vide at 132.5 F for 90 minutes
View attachment 84892
Sear in WSK
View attachment 84893