Sous Vide Tri Tip with a quick Weber sear

[CaseT]

Sous Vide Tri tip with a quick sear. Sous vide was 125°f for nine hours.

Tri tip was marinated in Henderson’s relish, fish sauce, white pepper and chopped garlic for 24 hours.

Baked potato and a cold cauliflower feta salad.

The cauliflower is seasoned with olive oil, paprika, garlic powder, onion powder, Parmesan cheese baked then cooled. The dressing for the salad is lemon juice, olive oil, non-fat Greek yogurt, chopped fresh dill, crumbled feta, salt and pepper.

 

[BFletcher]

Beautiful!

 

[Tim Campbell]

Wow!!!

 

[JimK]

Wow! Great looking meal. Can you tell us a little about the mason jar in the water bath?

 

[Tim Campbell]

Wow! Great looking meal. Can you tell us a little about the mason jar in the water bath?

My guess is Case is using it to pin-down the vac bag.

 

[CaseT]

Wow! Great looking meal. Can you tell us a little about the mason jar in the water bath?

It’s in there to keep the bag from hitting the metal stick of the Anova. I had a bag melt once.

Neat thing with the chamber vacuum packed meats is they don’t float. So there’s no need to weigh them down

 

[Timothy F. Lewis]

Looks great!