I am very interested in the new technology of souse vide and am currently waiting to get joule for 220V next fall when it comes out to market,
I bought a very beautiful piece of meat for roasting.
I used my oven as a souse vide machine.
I rubbed the meat with garlic and time and let it rest on a rack in my fridge for 1 day. the next day (cooking day) i took the meat out ahead of time so it can reach room temperature and before cooking i based it with live oil and salt.
I put the meat in a plastic cooking bag and closed the bag so the meat will based and cook in its own juices,
i set the oven to 60 degrees Celsius and began cooking.
after 4 hours i add a thermometer to the meat and continued cooking untill the meat reached 52 degrees Celsius.
The roast was 3.2kg in weight and it took about 7 to 8 hours of cooking.
Also after cooking the temperature of the meat continue to climb until 55 degrees Celsius.
The pictures are of the meat before and after the cooking and before browning of the meat.
you can indeed u
use the oven as a souse vide machine.
the meat was very tender.
