Sous vide

[markem]

Originally Posted by T.G

Overall I would say it came it quite well aside from the point tip of the meat being a rosemary bomb. I'll have to dial back the rosemary and place it a bit better next time.

Fresh rosemary has loads of oils. I find that rosemary and any form of thyme are best in moderate quantities.

I am particularly fond of garlic coupled with rosemary. A nice combo. Lemon thyme work well with garlic, but I find that the garlic needs to be fresh.

I may do a tri tip next week after I finish up the hugs chicken that I just did.