Ok, got an Anova bluetooth unit this week and cooked an Outside Round roast for around 18 hours 2 131 degrees- Was nice and tender but I wasn't thrilled with the outside texture- I let it rest for 20 minutes and seared it in butter/ oil in my cast iron pan to finish it off- any suggestions on doing beef roasts? Is it best to pre-sear and then sous vide it or do the opposite? What should I try next??
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