I've retired for the second time. The first was from the military after 30 years and now from Eduction after 20 years. I still love cooking and will be posting more recipes than I have in the past. I've now started doing more Instant Pot and more Sous Vide cooking. so I'll post what I make and what I like. If you find them helpful. That's great.
Yesterday I combined my two cooking methods. I sous vide two tri-tip roasts using my Anova Sous Vide machine and at the same time, I used the sous vide function of my Instant Pot to sous vide two more. All four were cooked for 6 hours at 135 degrees F. Plunged into an ice bath to stop cooking and then flame-seared just before serving. One thing I can say is, when it came to eating, I really couldn't tell the difference between the Anova and the Instant Pot Tritip. Both were tender, juicy, and flavorful. No complaints at all.
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