Hi. This is my first post ever...I need to learn from what has been a very difficult experience!!
I have done 72 hr beef ribs, 2hr steak, and 1 hr hamburger many times....seared, plated, and thrilled!!!
Yesterday I had a DISASTER!
I have heard so much about Tri-tip...I decided to do it. I checked lots of recipes and 131F. is my preferred temp, but time varied from 2-18 hours!
Bathed at 131F. for 5 hours, seared [beautiful!] and brought to the table. I started to slice it and it was BEAUTIFUL just as I had expected.Pink...Juicy!! TASTY!!! BUT she was very tough!!!
Tried to not panic...put it [her] back on the grill with already lit briquets and tried "low and slow" at 225 for 2 hours...Better, but still tough. I was afraid it would dry out, so I wrapped her in aluminum foil with a little apple juice, [as I have done for ribs],and after another 2 hours at 225F. I found the meat getting tough!! She had lost that inner moisture and pink beauty. I should also mention it was now after 11pm. and I was not a "happy camper"!
I have several questions:
how do you figure out how long a bath is needed?
Can you check on removal from bath if meat is tender? [ I think I just figured that out...and will always check in future].
Can I rebag and continue sous vide if I repack?
If not...is low and slow the way to go?
Why did it dry out?
I am ready to throw away the corpse...can it be saved for pleasurable Human consumption?
I am devastated by this experience but I want try again ASAP.
I have done 72 hr beef ribs, 2hr steak, and 1 hr hamburger many times....seared, plated, and thrilled!!!
Yesterday I had a DISASTER!
I have heard so much about Tri-tip...I decided to do it. I checked lots of recipes and 131F. is my preferred temp, but time varied from 2-18 hours!
Bathed at 131F. for 5 hours, seared [beautiful!] and brought to the table. I started to slice it and it was BEAUTIFUL just as I had expected.Pink...Juicy!! TASTY!!! BUT she was very tough!!!
Tried to not panic...put it [her] back on the grill with already lit briquets and tried "low and slow" at 225 for 2 hours...Better, but still tough. I was afraid it would dry out, so I wrapped her in aluminum foil with a little apple juice, [as I have done for ribs],and after another 2 hours at 225F. I found the meat getting tough!! She had lost that inner moisture and pink beauty. I should also mention it was now after 11pm. and I was not a "happy camper"!
I have several questions:
how do you figure out how long a bath is needed?
Can you check on removal from bath if meat is tender? [ I think I just figured that out...and will always check in future].
Can I rebag and continue sous vide if I repack?
If not...is low and slow the way to go?
Why did it dry out?
I am ready to throw away the corpse...can it be saved for pleasurable Human consumption?
I am devastated by this experience but I want try again ASAP.
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