Sous Vide

I bought a smallish striploin. I trimmed most of the fat, then cut it into three pieces, about 2 pounds each. I seasoned each one differently before vacuum sealing and placing in the water bath for 48 hours.

I place a small cutting board across the top to help keep the heat in and to keep the meat under water. (I only removed it for the photo.)

The last time I did this I used a AAA grade sirloin tip. It was amazing. This is a much cheaper “Commercial Grade” striploin, so I’m curious how it compares.


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