Roger Burton
Senior Member
- Joined
- 12 Dec 2019
- Local time
- 5:23 PM
- Messages
- 203
- Location
- Bexhill-On-Sea
- Website
- www.rogerburton.co.uk
I mentioned my confusion previously but yet again I wonder if anyone can offer some advice please. If I search for 'sous vide rump steak' I will get temperatures from 45-60c and times from 45 mins to 24 hours + ... the variations are enormous. I am doing my own experiments but am spending a lot of money, most results are edible but I'm struggling to understand how so many people say that the technique is "foolproof" when it's clearly not ... low temp. and/or short time and it's tough, too long and it becomes mushy ! I will continue with testing but wondered if anyone out there has any advice please ?