
sous vide beef rump 57degC 24hrs

sous vid pork loin 60degC 1.5hrs

chorizo prawns spaghetti
made sous vide rump roast (57degC 24hrs) and sous vide pork loin (60degC 1.5hrs) & chorizo prawns pasta.
pasta good as always.
children like the sous vide rump roast..texture great, taste good enough overall comparable to a good roast beef not really my preferred cut.
sous vide pork loin not moist enough either not the right cut or perhaps should do 57degC
c.h.e.f andy