God that was good! Cooked eight ounces - ate about three (three tacos) and saving the rest. Kept the juices and will reduce that down to a semi-Demi Glace and serve over mashed Yukon Gold potatoes with some grilled asparagus or such. Fork tender and perfect medium rare. All the connective tissues rendered into gelatin and gave a wonderful mouth-feel.
Been doing sous vide for over 20 years - way to go for the tough but flavorful cuts. Started off with a small beer cooler - keep a pot of water simmering on the stove to top it off as it cools down. Used a laboratory water bath I picked up at an auction for a long time. Now using an immersion heater/circulator
Never got to the music room today and still have to unload the two sheets of plywood from the van - will do that tomorrow. Surf for a bit and then an early bedtime.
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