Hello,
I have my oven for a week now so it is time for experimentations
I tried yesterday some 24h beef cheeks. So I have used the following program:
Stage 1
- Sous Vide: on
- Temp: 80°C
- Steam: 100%
- Element: Rear
- Fan: High
- Timer: 17h
Stage 2
- Sous Vide: on
- Temp: 62°C
- Steam: 100%
- Element: Rear
- Fan: High
- Timer: 5h
I have pre-cooked my beef in a pan before it.
Then I have put my meat in a container and the container in a grid without anything else but after 2h I had like 2cm of water in my container.
So I removed it and I moved my meat on the grid and the pan on the grid just below.
But at the end my meat was really dry even if there was still a lot of water in water tank (more than the half).
What did I do wrong? How can I avoid it?
Regards,
Benjamin