OK, this may be a kiss of death statement but after only my second SV cook, I’m starting to think this stuff is easy.
Granted I’ve only done a filet, and now a burger, but so far, so good.
Did this ¾” thick, 8 oz, 5” dia, Waygu beef burger patty, from frozen (because I forgot to defrost earlier), at 145 F for 1 ¼ hours.
I figured 145 F would get me to medium well, which it did, but that’s not really what I wanted.
I’m happy with it though.
I wanted medium but was afraid of the whole idea of cooking from frozen, so erred on the side of more done than less. I guess that was the conventional cooking thing, kicking back in.
I’m slowly realizing that if I do it SV at 145 F it’s going to be medium-well, period !
Next time I’ll just trust SV, and do it at 140 F.
Next up, baby back ribs done SV, and then put on the smoker, and a couple center cut pork chops.