I'm really getting into sous vide, I love what it does to less quality or tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it from the used meat bin. Not a top quality grade. It went in the water bath at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a big power greens salad with my homemade roquefort dressing. And I made a pan sauce out of the pan drippings. A perfect Keto meal for a Sunday night.

https://goo.gl/photos/oUK4sBQAE31KeJ379

https://goo.gl/photos/zHyXU6tm3tgHxuuT8

"ImStillMags" wrote in message
...

I'm really getting into sous vide, I love what it does to less quality or
tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it
from the used meat bin. Not a top quality grade. It went in the water bath
at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a big
power greens salad with my homemade roquefort dressing. And I made a pan
sauce out of the pan drippings. A perfect Keto meal for a Sunday night.

https://goo.gl/photos/oUK4sBQAE31KeJ379

https://goo.gl/photos/zHyXU6tm3tgHxuuT8

==

AHA you are hooked! Welcome to the club <g>

--
http://www.helpforheroes.org.uk

On Monday, August 14, 2017 at 12:07:07 PM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
> ...
>
> I'm really getting into sous vide, I love what it does to less quality or
> tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it
> from the used meat bin. Not a top quality grade. It went in the water bath
> at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a big
> power greens salad with my homemade roquefort dressing. And I made a pan
> sauce out of the pan drippings. A perfect Keto meal for a Sunday night.
>
> https://goo.gl/photos/oUK4sBQAE31KeJ379
>
> https://goo.gl/photos/zHyXU6tm3tgHxuuT8
>
> ==
>
> AHA you are hooked! Welcome to the club <g>
>
> --
> http://www.helpforheroes.org.uk

You bet I'm hooked Ophelia. I live on a very tight budget and my little white trash sous vide set up can take the toughest peice of meat and make it like fillet mignon. I usually don't buy much meat unless it is in the "used meat bin" and now I can get those tougher pieces of meat for even less money and make them perfectly tender.

I know you can sous vide more than just beef, and I'm going to branch out and experiment more but right now I'm happy just doing these cuts. Really good eating.

"ImStillMags" wrote in message
...

On Monday, August 14, 2017 at 12:07:07 PM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
> ...
>
> I'm really getting into sous vide, I love what it does to less quality or
> tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it
> from the used meat bin. Not a top quality grade. It went in the water
> bath
> at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a
> big
> power greens salad with my homemade roquefort dressing. And I made a pan
> sauce out of the pan drippings. A perfect Keto meal for a Sunday night.
>
> https://goo.gl/photos/oUK4sBQAE31KeJ379
>
> https://goo.gl/photos/zHyXU6tm3tgHxuuT8
>
> ==
>
> AHA you are hooked! Welcome to the club <g>
>
> --
> http://www.helpforheroes.org.uk

You bet I'm hooked Ophelia. I live on a very tight budget and my little
white trash sous vide set up can take the toughest peice of meat and make it
like fillet mignon. I usually don't buy much meat unless it is in the "used
meat bin" and now I can get those tougher pieces of meat for even less money
and make them perfectly tender.

I know you can sous vide more than just beef, and I'm going to branch out
and experiment more but right now I'm happy just doing these cuts. Really
good eating.

===

Enjoy the journey) I've had mine for years and I am still learning)))

I am not too sure what you mean by 'white trash sous vide set up'! If you
mean one of those modern units then that doesn't seem trashy to me. Mine
takes up a lot of space!

Oh and I always peruse the 'used meat bin' too))



--
http://www.helpforheroes.org.uk

On Monday, August 14, 2017 at 1:24:56 PM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
> ...
>
> On Monday, August 14, 2017 at 12:07:07 PM UTC-7, Ophelia wrote:
> > "ImStillMags" wrote in message
> > ...
> >
> > I'm really getting into sous vide, I love what it does to less quality or
> > tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it
> > from the used meat bin. Not a top quality grade. It went in the water
> > bath
> > at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a
> > big
> > power greens salad with my homemade roquefort dressing. And I made a pan
> > sauce out of the pan drippings. A perfect Keto meal for a Sunday night.
> >
> > https://goo.gl/photos/oUK4sBQAE31KeJ379
> >
> > https://goo.gl/photos/zHyXU6tm3tgHxuuT8
> >
> > ==
> >
> > AHA you are hooked! Welcome to the club <g>
> >
> > --
> > http://www.helpforheroes.org.uk
>
> You bet I'm hooked Ophelia. I live on a very tight budget and my little
> white trash sous vide set up can take the toughest peice of meat and make it
> like fillet mignon. I usually don't buy much meat unless it is in the "used
> meat bin" and now I can get those tougher pieces of meat for even less money
> and make them perfectly tender.
>
> I know you can sous vide more than just beef, and I'm going to branch out
> and experiment more but right now I'm happy just doing these cuts. Really
> good eating.
>
> ===
>
> Enjoy the journey) I've had mine for years and I am still learning)))
>
> I am not too sure what you mean by 'white trash sous vide set up'! If you
> mean one of those modern units then that doesn't seem trashy to me. Mine
> takes up a lot of space!
>
> Oh and I always peruse the 'used meat bin' too))
>
>
>
> --
> http://www.helpforheroes.org.uk

I posted previously about my sous vide set up.....homemade sous vide using a crock pot and a thermocouple.

https://groups.google.com/forum/#!to...ng/2b_-Kn6uOkk

Works great and didn't cost me much money.

I have a chuck steak that I just took out and it is chilling in the fridge till I'm ready to sear it off. And I just put a piece of brisket in to go for 2 days.

I'm having a good time.

"ImStillMags" wrote in message
...

On Monday, August 14, 2017 at 1:24:56 PM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
> ...
>
> On Monday, August 14, 2017 at 12:07:07 PM UTC-7, Ophelia wrote:
> > "ImStillMags" wrote in message
> > ...
> >
> > I'm really getting into sous vide, I love what it does to less quality
> > or
> > tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it
> > from the used meat bin. Not a top quality grade. It went in the water
> > bath
> > at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a
> > big
> > power greens salad with my homemade roquefort dressing. And I made a pan
> > sauce out of the pan drippings. A perfect Keto meal for a Sunday night.
> >
> > https://goo.gl/photos/oUK4sBQAE31KeJ379
> >
> > https://goo.gl/photos/zHyXU6tm3tgHxuuT8
> >
> > ==
> >
> > AHA you are hooked! Welcome to the club <g>
> >
> > --
> > http://www.helpforheroes.org.uk
>
> You bet I'm hooked Ophelia. I live on a very tight budget and my little
> white trash sous vide set up can take the toughest peice of meat and make
> it
> like fillet mignon. I usually don't buy much meat unless it is in the
> "used
> meat bin" and now I can get those tougher pieces of meat for even less
> money
> and make them perfectly tender.
>
> I know you can sous vide more than just beef, and I'm going to branch out
> and experiment more but right now I'm happy just doing these cuts. Really
> good eating.
>
> ===
>
> Enjoy the journey) I've had mine for years and I am still learning)))
>
> I am not too sure what you mean by 'white trash sous vide set up'! If
> you
> mean one of those modern units then that doesn't seem trashy to me. Mine
> takes up a lot of space!
>
> Oh and I always peruse the 'used meat bin' too))
>
>
>
> --
> http://www.helpforheroes.org.uk

I posted previously about my sous vide set up.....homemade sous vide using a
crock pot and a thermocouple.

https://groups.google.com/forum/#!to...ng/2b_-Kn6uOkk

Works great and didn't cost me much money.

I have a chuck steak that I just took out and it is chilling in the fridge
till I'm ready to sear it off. And I just put a piece of brisket in to go
for 2 days.

I'm having a good time.

===

Understood! Would you really change to a larger unit when what you have
works fine?

I am very pleased you are having a good time) Keep it up and keep sharing
because I enjoy reading it)




--
http://www.helpforheroes.org.uk

On Monday, August 14, 2017 at 11:34:41 PM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
> ...
>
> On Monday, August 14, 2017 at 1:24:56 PM UTC-7, Ophelia wrote:
> > "ImStillMags" wrote in message
> > ...
> >
> > On Monday, August 14, 2017 at 12:07:07 PM UTC-7, Ophelia wrote:
> > > "ImStillMags" wrote in message
> > > ...
> > >
> > > I'm really getting into sous vide, I love what it does to less quality
> > > or
> > > tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it
> > > from the used meat bin. Not a top quality grade. It went in the water
> > > bath
> > > at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a
> > > big
> > > power greens salad with my homemade roquefort dressing. And I made a pan
> > > sauce out of the pan drippings. A perfect Keto meal for a Sunday night.
> > >
> > > https://goo.gl/photos/oUK4sBQAE31KeJ379
> > >
> > > https://goo.gl/photos/zHyXU6tm3tgHxuuT8
> > >
> > > ==
> > >
> > > AHA you are hooked! Welcome to the club <g>
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > You bet I'm hooked Ophelia. I live on a very tight budget and my little
> > white trash sous vide set up can take the toughest peice of meat and make
> > it
> > like fillet mignon. I usually don't buy much meat unless it is in the
> > "used
> > meat bin" and now I can get those tougher pieces of meat for even less
> > money
> > and make them perfectly tender.
> >
> > I know you can sous vide more than just beef, and I'm going to branch out
> > and experiment more but right now I'm happy just doing these cuts. Really
> > good eating.
> >
> > ===
> >
> > Enjoy the journey) I've had mine for years and I am still learning)))
> >
> > I am not too sure what you mean by 'white trash sous vide set up'! If
> > you
> > mean one of those modern units then that doesn't seem trashy to me. Mine
> > takes up a lot of space!
> >
> > Oh and I always peruse the 'used meat bin' too))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I posted previously about my sous vide set up.....homemade sous vide using a
> crock pot and a thermocouple.
>
> https://groups.google.com/forum/#!to...ng/2b_-Kn6uOkk
>
> Works great and didn't cost me much money.
>
> I have a chuck steak that I just took out and it is chilling in the fridge
> till I'm ready to sear it off. And I just put a piece of brisket in to go
> for 2 days.
>
> I'm having a good time.
>
> ===
>
> Understood! Would you really change to a larger unit when what you have
> works fine?
>
> I am very pleased you are having a good time) Keep it up and keep sharing
> because I enjoy reading it)
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Yes I would go with the large self contained unit if I had the fundage. The crock pot has limited space capability, that's the main reason. I would like to be able to do several things at once, shock them cold and either freeze or keep for later usage.

"ImStillMags" wrote in message
...

On Monday, August 14, 2017 at 11:34:41 PM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
> ...
>
> On Monday, August 14, 2017 at 1:24:56 PM UTC-7, Ophelia wrote:
> > "ImStillMags" wrote in message
> > ...
> >
> > On Monday, August 14, 2017 at 12:07:07 PM UTC-7, Ophelia wrote:
> > > "ImStillMags" wrote in message
> > > ...
> > >
> > > I'm really getting into sous vide, I love what it does to less
> > > quality
> > > or
> > > tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed
> > > it
> > > from the used meat bin. Not a top quality grade. It went in the
> > > water
> > > bath
> > > at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with
> > > a
> > > big
> > > power greens salad with my homemade roquefort dressing. And I made a
> > > pan
> > > sauce out of the pan drippings. A perfect Keto meal for a Sunday
> > > night.
> > >
> > > https://goo.gl/photos/oUK4sBQAE31KeJ379
> > >
> > > https://goo.gl/photos/zHyXU6tm3tgHxuuT8
> > >
> > > ==
> > >
> > > AHA you are hooked! Welcome to the club <g>
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > You bet I'm hooked Ophelia. I live on a very tight budget and my
> > little
> > white trash sous vide set up can take the toughest peice of meat and
> > make
> > it
> > like fillet mignon. I usually don't buy much meat unless it is in the
> > "used
> > meat bin" and now I can get those tougher pieces of meat for even less
> > money
> > and make them perfectly tender.
> >
> > I know you can sous vide more than just beef, and I'm going to branch
> > out
> > and experiment more but right now I'm happy just doing these cuts.
> > Really
> > good eating.
> >
> > ===
> >
> > Enjoy the journey) I've had mine for years and I am still
> > learning)))
> >
> > I am not too sure what you mean by 'white trash sous vide set up'! If
> > you
> > mean one of those modern units then that doesn't seem trashy to me.
> > Mine
> > takes up a lot of space!
> >
> > Oh and I always peruse the 'used meat bin' too))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I posted previously about my sous vide set up.....homemade sous vide using
> a
> crock pot and a thermocouple.
>
> https://groups.google.com/forum/#!to...ng/2b_-Kn6uOkk
>
> Works great and didn't cost me much money.
>
> I have a chuck steak that I just took out and it is chilling in the fridge
> till I'm ready to sear it off. And I just put a piece of brisket in to
> go
> for 2 days.
>
> I'm having a good time.
>
> ===
>
> Understood! Would you really change to a larger unit when what you have
> works fine?
>
> I am very pleased you are having a good time) Keep it up and keep
> sharing
> because I enjoy reading it)
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Yes I would go with the large self contained unit if I had the fundage.
The crock pot has limited space capability, that's the main reason. I
would like to be able to do several things at once, shock them cold and
either freeze or keep for later usage.

==

Ahhh yes, I do use mine like that. But I can see those new ones are useful
too. I tend to do a lot of things at once, ie a bunch of chops etc and then
into the freezer.

Mine is very useful as I use it as a slow cooker too, so it earns its
keep) I don't begrudge the space it takes but not everyone can do that.

Well, I can see that when possible you will be getting a big one) As you
saw, they are not hugely expensive so maybe you will manage it eventually)

Good luck with that, and in the meantime, you can enjoy the play and
especially, the results)

Best

O


--
http://www.helpforheroes.org.uk