I have fallen in love with sous vide cooking ever since I got my Joule a few weeks ago, but I'm still pretty new to this and I could use some advice from more experienced cooks.
Long story short, I volunteered to cook for some folks on Christmas Eve and I want to do tri tip... my plan is to cook them at home, and then finish them off in a cast iron skillet.
My questions:
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There are 7 people who will be eating and they will likely all have solid appetites. How many ounces of meat per person should I plan?
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Is there a limit to how much meat can be cooked in the same bath, or is it fine so-long as water is circulating around everything?
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I'd like to make some sort of sauce/gravy after I'm done searing the meat... I wouldn't want to use anything with alcohol, so is there another way to make a good sauce from stuff on the pan?
Thanks for the help!
Submitted December 16, 2016 at 12:52AM by shaunsanders http://ift.tt/2hBLk8L
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