WRONG TEMP
Asked by Elizabeth on Sunday, January 01
i COOKED A BOTTOM ROUND ROAST FOR 24 HR AND IT WAS A TEMP 131 F IT WAS ALMOST COOKED DONE WHAT HAPPENED TO MED RARE
2 Answers to This Question
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1
If your water bath is correct then it will be medium-rare at 131. Sometimes the meat can look less red than normal medium rare due to the long cooking times but by definition 131F is medium rare.
Answered by Jason Logsdon on Sunday, January 01
1
I have this experience sometimes, too. But if your temperature control is accurate, then you don't want to go any lower than 131F. Go with a maximum 24 hour cook time, my observation is that round steak/London broil gets dry over longer cooking times. But I prefer the results I get with tri-tip over round steak. The spotty results I get with round steak might be due to differences in the meat itself.
Answered by Leigh Jones on Sunday, June 16
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
