I'm doing a sous vide experiment today.
Cooking a 4 lb chuck roast in the sous vide. 24 hours at 55C.
Also doing a 4 lb Prime rib in the oven. 6 hours at 150F,
(Until medium rare throughout), then 10 minutes at 500F to dear.
Want to see which is better. Really hoping for chuck, as it was 1/4 the price.
Regardless, lots of tasty leftovers incoming!
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