I was using the displacement method, but I do wonder if I vacuum seal them if that might allow me to hang it near the device but above it.
Large stock pot right now, I should likely obtain a rectangular plastic container sometime.
I honestly can't remember if I still have a cooler downstairs or not. but that is a good idea.
also a good idea.
131.5f length depends on cut and size. I like to add some fresh Thyme, Rosemary, onion and garlic powder and a little pad of butter. But you can also just do a little onion and garlic power rubbed into the steak and some black pepper too if you don't want to go overboard.
I'm just rolling with kosher salt and black pepper right now. I will have to play with some of that stuff later :P
that's neat info.
My usual is fresh ground black pepper, salt, garlic powder, and a sprig of thyme. I do 133f for 1-1.5 hrs depending on thickness. Sear in pan afterwards 1min each side and baste with garlic and butter.
So the old one is better? Only thing keeping me from picking one up is I think they have gone cheaper, and I'm not in a hurry.
About 90 min from frozen. I figured 60 min for cooking x 1.5 because frozen.
Food saver if you want to vacuum it. Otherwise a ziplock with water displacement will work just fine. I just used the largest pot I had for a long time, but I recently purchased a large rectangular, plastic food grade storage thing to cook in. It's nice.
