Sous vide

[jonumberone]

Originally Posted by BigAsh

Wow, that sounds tasty...how did it turn out?

It turned out good, not great, though none of the guests seemed to mind.
I thought the flavor was spot on, and it was a perfect medium rare.
For me, the issue was the texture. The 33 hour cook made the roastbeef mushy.
There were some positives to the longer cook. I sliced it with a knife, so, the slices weren't paper thin, but you were still able to bite through the meat effortlessly.
Absolutely no pull or tug. I also think the longer cook helped the garlic and onion flavors intensify in the meat.
I know I'm probably my biggest critic, but I just couldn't get past the mouthfeel of the roastbeef.

The pork was a different story; I hit that out of the park.
Perfectly cooked, moist, tender, and flavorful.

Maybe Vin, Keith, or Christos can comment more on the cooks?