Sous vide entrecote roast cooking advice

In the Sous Vide Recipes Forum

Hi All,
I was hoping to get some cooking tips on a 5 pound entrecote roast.
I was considering doing a medium rare at 135 for 10 hours.
Does this sound right?
Also what would be the effect on the meat if I extend the cooking time to 18 hours?
Would it be best to lower the temperature for the longer cook?

Any help much appreciated.

Jonny

By Jonny on Tuesday, June 14, 2011 at 08:28 PM

1 Reply So Far

I haven't done entrecote before but I think it is similar to the US rib roast which I normally do for 5-10 hours so your 10 hour estimate will probably be pretty good. If you did it for 18 hours it would be more tender (which isn't always a good thing) but not knowing the cut well I'm not sure if it would improve the final product or not.

Hope this helps some.

By Jason Logsdon on Thursday, June 16, 2011 at 10:13 AM

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Sous vide entrecote roast cooking advice

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