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05-12-2017, 08:13 PM

#11

T.G

Grrrrrr

Join Date: Mar 2009

First Name: The Other Adam

Posts: 15,565

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Re: Sous vide

Quote:

Originally Posted by pnoon

5days!?!?!??

Yeah, beef shank. Unreal richness. But too tender, should have lowered the temp or gone shorter.

Just bought a whole lamb with 2 friends, when we divvy it up, if I grab a shank cut, I'm going to try it again.

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