Quote:
Originally Posted by Jacks
If I'm doing veggies I put them in first at the higher temperature then leave them in and lower the temperature (with ice or cold water) for the steaks. It doesn't seem to hurt to hold the veggies at the lower temperature for an hour in my experience. I haven't tried asparagus though, mainly brussels, carrots, etc.
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That's a great idea.
Did a round roast for 28 hours this weekend, seasoned before it went in and seared after. Came out fork tender and good flavour. I think I will avoid using my usual roast rub blend for sous vide, wasn't crazy about how the juices tasted when I reduced them down for a bit of sauce. Will just stick to salt and pepper.