Recent content by paulb104

Now I'm getting really confused. A sous vide medium-rare steak is usually to be found at 134°F. Most slow cookers keep their temperature at 160–165 °F. Are you saying that it's not safe to cook beef in a slow cooker or via sous vide?

The oven has settings from 150 up to 450. Are you saying that these ovens aren't accurate enough to cook in?

I've attached two pics. The meat is actually a lot pinker than the photos show, probably drowned out with the flash. The meat tastes fantastic, with only a hint of that 'bitter'ness, same with the mushrooms. It's just the liquid that I'd like to modify.

I've been putting apples with slow cooked chuck for years. No salt or pepper, and I included the water from the cans. All of them were no salt added. In retrospect, maybe it's the variety of apples? These were fuji because it's what we had in the house. I don't recall what was used in the past...

Hey :) I used to slow cook beef, pork and poultry all the time but that was about a decade ago. Yesterday at the supermarket they had a sale on butcher cut chuck steaks so I bought a pair and some fixins'. We have a counter top oven, that's been neglected too long, so in it I put this: two...