MountainMan
Full Fledged Farker
I’m finally ready for my first Sous Vide experiment.
I’ve found a nicely shaped small 2 ½ lb. rump roast.
Now here is where I’m confused and looking for some help from the experts.
As I do my research I see several different techniques, such as pre searing then bagging, and bagging with or without seasonings and fats.
So far I’ve only decided on about 24 hrs. at 130 degrees.
I would really appreciate hearing your thoughts as to how to proceed.
TNX.
I’ve found a nicely shaped small 2 ½ lb. rump roast.
Now here is where I’m confused and looking for some help from the experts.
As I do my research I see several different techniques, such as pre searing then bagging, and bagging with or without seasonings and fats.
So far I’ve only decided on about 24 hrs. at 130 degrees.
I would really appreciate hearing your thoughts as to how to proceed.
TNX.