Here’s my plan - I have two sirloin steaks which will be at 130 for 2 Hours. I have cooked this previously so am comfortable with that. One of my sides will be Sweet potato slices tossed in Garlic infused Olive Oil. The suggestion for that product was 194 for 30 minutes. So should I increase the temperature for the steaks and cook for a shorter period of time; of leave them at 130 and add the Sweet Potato to the cook earlier than the 30 minute mark. I want my Sweet Potato to be cooked, but still a tad firm.
As I said - that’s my plan. If I end up mashing my potatoes then I’ll chalk that up to a learning curve. But we do like the way the steaks come out at that time and temperature so I’d rather not change that if I don’t have to…
In advance - thank you!