First post and thought this was a good place to start. I see lots of info on cooking small stuff steaks chicken pieces etc
But was wondering about roasts. Is there a guide somewhere for finishing roasts?eg, if finishing roasts in the oven sous vide to medium rare then cook for x amount of time in oven to render fat and achieve tender but well done roasts.
Or lean cuts that dont need to be rendered, when searing a medium rare roast on high heat, blow torch or charcoal grill you will increas doness on an x thick border?(or are these things you learn with practice.
Also what are experienced peoples thoughts on blow torchs is industrial gas catridges propane and pro gas safe for food contact? And do the negatively affect the flavour. Lots to read and learn while I cram info while waiting for my anova to arrive👍
I think I get the gist of how this cooking method works temp=doness time = texture(tenderness) and with all meat thaw in frige or cook /reheat from frozen.
Final question is insulating the cooking pot a good idea making it more effecient reducing power usage? Thanks and look forward to the answears… look forward to starting my adventures in the near future