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OK you sous vide nerds, educate us
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<blockquote data-quote="Revolting Peasant" data-source="post: 2816292" data-attributes="member: 101383"><p>I am going to experiment with the longer times on a few roasts. Like 12- 24 hours. Just haven't slowed down long enough to try it. </p><p>Just me and the wife, we typically do a third to a half a venison backstrap for a meal. Set about 125-127 but still playing with temps vs sear time. The nice thing about sous vide is it gets done and holds it, so it's ready until you are ready to seat and finish off. </p><p></p><p>Haven't sprung for an Egg. I am envious lol.</p></blockquote><p></p>
[QUOTE="Revolting Peasant, post: 2816292, member: 101383"] I am going to experiment with the longer times on a few roasts. Like 12- 24 hours. Just haven’t slowed down long enough to try it. Just me and the wife, we typically do a third to a half a venison backstrap for a meal. Set about 125-127 but still playing with temps vs sear time. The nice thing about sous vide is it gets done and holds it, so it’s ready until you are ready to seat and finish off. Haven’t sprung for an Egg. I am envious lol. [/QUOTE]
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