nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

blade of beef?

volkmarfs

hello i want to sous vide a blade of beef that i am going to portion in 280gr aprox. each peace. does anyone know what is the best time and temperature to get the best out of this cut?

Find more posts tagged with

Comments

volkmarfs

working on it

volkmarfs

thanks Chris i am looking forward to cook this at work and see the ending product

Chris_Young_80640

I would suggest 55 °C / 131 °F for 12 hours as a starting point. I also recommend presearing before cooking, and then finishing with a second sear. Photos of the results welcome.

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of