- Joined
- Jan 3, 2014
- Location
- Detroit...
The Anova sous vide was on sale last week and i couldn't resist pulling the trigger. The package was recieved and i picked up a chuckeye roast to break er in.
Now this type of cooking is completely new to me so i am turning to you for guidance. Ive done some reading and information is all over the board.
How long is good for a 3 inch thick roast?
Ive read a little about minimum safe temps for longer cooks.
Is there a minimum temperature setting for cooks lasting several hours?
The chucky is going for a swim as we speak. May as well post some pron
Now this type of cooking is completely new to me so i am turning to you for guidance. Ive done some reading and information is all over the board.
How long is good for a 3 inch thick roast?
Ive read a little about minimum safe temps for longer cooks.
Is there a minimum temperature setting for cooks lasting several hours?
The chucky is going for a swim as we speak. May as well post some pron