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Isn't that too long to sous vide? I've always heard if you leave something in for over 4 hours the texture gets messed up.
it would take much longer that 5 hours to make it mush. it barley had time to make any tenderization at that short time.. usually 30 plus hours on rib eye will make it mush..
Isn't that too long to sous vide? I've always heard if you leave something in for over 4 hours the texture gets messed up.
it would take much longer that 5 hours to make it mush. it barley had time to make any tenderization at that short time.. usually 30 plus hours on rib eye will make it mush..