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Old 12-15-2016, 03:42 PM   #1
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Default Re: Sous vide

Sorry no pics, but I did a bottom round roast beef this past weekend.
131° for 11hrs.
Absolutely spectacular!
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Old 12-16-2016, 02:53 PM   #2
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Default Re: Sous vide

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Originally Posted by jonumberone View Post
Sorry no pics, but I did a bottom round roast beef this past weekend.
131° for 11hrs.
Absolutely spectacular!
I've done this with other cuts but never bottom round (or at least i don't recall using bottom round).

Do you happen to remember what the weight was?
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Old 12-18-2016, 08:20 AM   #3
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Default Re: Sous vide

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Originally Posted by T.G View Post
I've done this with other cuts but never bottom round (or at least i don't recall using bottom round).

Do you happen to remember what the weight was?
It was in the 3 - 4lb range. Probably closer to 3 than 4.
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Old 12-18-2016, 09:41 AM   #4
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Default Re: Sous vide

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Originally Posted by jonumberone View Post
It was in the 3 - 4lb range. Probably closer to 3 than 4.
Cool. I decided to try one yesterday, same time and temp, but just shy of 3lbs (probably about 2.5 after I removed the fat cap). Didn't open the bag, just straight to the refrigerator, will open and sear it today when it's cold, that way I don't change the internal cooking doneness as much.
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Old 12-21-2016, 10:49 AM   #5
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Default Re: Sous vide

After looking at this thread for a long time I went shopping. An Anova and a beef tenderloin came home with me. so excited. I love beef extremely rare.
Thanks for the push down the sous vide slope brothers.
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