Sous vide thread
I remember back in the day there was a sous vide thread on the old site but can’t find it now. I’m cooking some very thick (2”) yet small Flannery ny strips and wasn’t clear on how long they need to go. I usually do 1.5 hrs with 1-1.5” streaks. Do I need to go longer with thicker steaks, even smaller 12 oz ones?
Thanks to you Sous vide Gurus out there!
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