48 hour sous vide top round roast. 133•F. #myfirstnom with the eatnomiku. Amazingly delicious. http://instagram.com/p/fY7w-WQ70I/
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@avibryant 133ºF is just above the line where bacteria die... and they die slowly. So, It takes a while to pasteurize at that temp.Thanks. Twitter will use this to make your timeline better. UndoUndo
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@avibryant Also, it gives it more time to break tough tissues (i.e. connective tissues) down... so it's more tender.Thanks. Twitter will use this to make your timeline better. UndoUndo
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@avibryant Yes, I seared it. Used the leftover juices (and some chicken stock) to deglaze the pan afterwards. Killer sauce.Thanks. Twitter will use this to make your timeline better. UndoUndo
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