Secondi di Carne (meat dishes), Sous-Vide tips & tricks21 Comments

Roast Beef: Oven Versus Sous-Vide

August 18, 2017 StefanGourmet

Sometimes a picture says more than a thousand words, but in this case the picture above doesn’t completely convey the difference between the two pieces of roast beef. Both are cooked to a core temperature of 55C/131F. The one on … Continue reading Roast Beef: Oven Versus Sous-Vide

Secondi di Carne (meat dishes)32 Comments

Flank Steak Sous-Vide Temperature Experiment

January 29, 2017January 29, 2017 StefanGourmet

After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become … Continue reading Flank Steak Sous-Vide Temperature Experiment

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Roast Beef: Oven Versus Sous-Vide

Flank Steak Sous-Vide Temperature Experiment