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Well, it's the maiden voyage as Santa brought me a gift this year. And, it's 4° outside now which will be the high tomorrow btw. So, I had to give this a shot.
To be on the safe side, I made some Spaghetti Aglio E Olio which the whole family loves, probably none more than me
.
I got the bath going. At 135° for 4 hours per the web site. It was kind of a tweener cut due to thickness. I added some KS and CBP and a couple of Tbls of Worcestershire sauce and sealed it for a few hours.
Ran it until the alarm went off, put it in a CI pan with a little unslated butter at 575° to sear and:
I foiled it for about 20 minutes. Sliced it and poured the reserved broth from the bag on afterwards. Then, I served dinner:
For a first run, 2 things struck me. 1) I was disappointed in the color of the meat for being "135". I forgot to calibrate the water temp with my thermapen so I'll make sure we're running at the right temp. 2) I was thrilled with the taste and tenderness of the meat. I do this cut all the time so I understood the relative tenderness.
All in all, I really like this thing so far. I figure the true test will be doing a boneless chicken breast and that will convince me.
To be on the safe side, I made some Spaghetti Aglio E Olio which the whole family loves, probably none more than me
.I got the bath going. At 135° for 4 hours per the web site. It was kind of a tweener cut due to thickness. I added some KS and CBP and a couple of Tbls of Worcestershire sauce and sealed it for a few hours.
Ran it until the alarm went off, put it in a CI pan with a little unslated butter at 575° to sear and:
I foiled it for about 20 minutes. Sliced it and poured the reserved broth from the bag on afterwards. Then, I served dinner:
For a first run, 2 things struck me. 1) I was disappointed in the color of the meat for being "135". I forgot to calibrate the water temp with my thermapen so I'll make sure we're running at the right temp. 2) I was thrilled with the taste and tenderness of the meat. I do this cut all the time so I understood the relative tenderness.
All in all, I really like this thing so far. I figure the true test will be doing a boneless chicken breast and that will convince me.
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