I’ve been reading a lot and watching a lot of videos on SV. I getting the concept of pasteurization , and that temp affect doneness and time affects tenderness. But my problems so far has been too dry. What controls juiciness?
My first attempt was chicken breasts. They weren’t bad, but were a bit dry and and a little chewy. My second attempt was eye or round steaks. They were so dry I cut them into chunks and stuck them into the freezer to use in my next batch of pressure cooked stew.What’s too dry? Just wondering what you’re cooking?
Keith - I’ve read this twice and have it bookmarked. I’m ready to accept that meat cooked below FDA recommended temps are safe (perhaps safer?) that FDA recommendations. But I’m still struggling to make sense of the time/temp effect on outcome. I understand it in terms of pasteurization, but am confused by the affect on tenderness and juiciness, which I’m gathering is a trade off in the time. ??Steve.... see if anything in here will help...
I made my own :-) I took the temp controller off my mini that controlled the fan and plugged my camping hot plate into it. Set my extra instant pot on top of in and bought a $6 aquarium circulating pump from Amazon. Works like a champ! Us DIYers rule!Steve... I've only done 2 cooks with my SV ... hell.. I can't' even tell ya what brand I have. That's how much I don't use it ...
I've not been impressed with results....