More Sous Vide

Okay.  I have decided to try to sous vide the duck confit.  Here’s some photos.  My next trick will be sous videing Chuck Roast cut into 8 ounce steaks, cooked at 130 degrees F for 2 hours.  The “Mock” filet.  We’ll see how it turns out….


One Response

  1. The sous vide confit turned out nice, however perhaps I did not let it go long enough. It went for about 9 hours at 176 Deg F and, while was tender, was not “Fall off the bone” tender. Will have to work on this.

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