I've been using sous vide with tri-tip for two reasons: Most of mine are frozen and it's a great way to defrost and also bring the meat up to temp before reverse searing, and when they're not frozen just to bring the meat up to temp before reverse searing. I have not been using sous vide to tenderize the meat.
But the other day I put a non-frozen Tri-tip in for 8 hours to see what the effect would be. Omg! Wonderfully tender tri-tip. This will be my new way, but next time I'll try 24 hours, which is what I've done with chuck.
But the other day I put a non-frozen Tri-tip in for 8 hours to see what the effect would be. Omg! Wonderfully tender tri-tip. This will be my new way, but next time I'll try 24 hours, which is what I've done with chuck.
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