Timothy F. Lewis
TVWBB 1-Star Olympian
This may be a little convoluted but, Here goes anyway.
Can you offer some advice on a couple of points?
1- Sous Vide prep from frozen, time to ready to sear? (Average tri tip size.)
2- Marinade, freeze, Sous Vide, sear? Take the Anova.
3- Marinade, Sous Vide, freeze, slow thaw (in transit) sear?
I could keep going but, I think you see the gist of the concept, if I’m taking a road trip, where there will be no internet to connect the Anova and very limited electrical service but, I might really enjoy a beautifully prepared tri tip, which method might you see as best use of all the thermal advantages and shortfalls?
My overworked mind really thinks that (3) might be a good way to have something pretty delicious after a six (+/-) road trip, disgorging the vehicle, lighting a chimney of coal and getting the second scotch on ice, opinions?
Can you offer some advice on a couple of points?
1- Sous Vide prep from frozen, time to ready to sear? (Average tri tip size.)
2- Marinade, freeze, Sous Vide, sear? Take the Anova.
3- Marinade, Sous Vide, freeze, slow thaw (in transit) sear?
I could keep going but, I think you see the gist of the concept, if I’m taking a road trip, where there will be no internet to connect the Anova and very limited electrical service but, I might really enjoy a beautifully prepared tri tip, which method might you see as best use of all the thermal advantages and shortfalls?
My overworked mind really thinks that (3) might be a good way to have something pretty delicious after a six (+/-) road trip, disgorging the vehicle, lighting a chimney of coal and getting the second scotch on ice, opinions?
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