Tomorrow going to make TriTip at 130, thoughts on timing? Thinking 4 hours, but don’t see a good consensus.
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You can get a pretty different result if you cook it for e.g. 48 hours, break down some connective tissue.
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I want to pasteurize and not negatively affect texture. Did 24 on flatiron and just had a weird texture to it.
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What temperature on the flatiron? There are pasteurization tables there too: douglasbaldwin.com/sous-vide.html
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