Hello APO community,
I am cooking a chuck roast in the APO, first time using the oven. 24 hours, 135deg F, 100% humidity, sous vide mode. When the cook started it got really steamy right away, but after a few minutes the steam appeared to have stopped. I thought it was because it was just maintaining the humidity. Well, I am now about 20 hours into the cook and the water level in the basin has not dropped at all, there appears to be no steam in the unit, and the meat looks more like beef jerky than sous vide… very dried out. I am hoping it tastes better when it comes out in a couple hours but really, I think it will need to be tossed. Any suggestions for getting the steam to work?