Sous Vide Tri Tip - Max Tenderness - Butter N Thyme
https://www.butter-n-thyme.com/sous-vide-tri-tip/
Start by inspecting the Tri-Tip Beef. Look for silver skin on the surface of the meat. Identifying silver skin: Looks smooth and has long-running strands running back and forth in a linear line. If you find silver skin, cut it all off. To remove it, use a knife to make a small cut underneath the silver skin on one end where it begins. Cutaway from yourself making small movements back and f... Start by inspecting the Tri-Tip Beef. Look for silver skin on the surface of the meat. Identifying silver skin: Looks smooth and has long-running strands running back and forth in a linear line. If you find silver skin, cut it all off. To remove it, use a knife to make a small cut underneath the silver skin on one end where it begins. Cutaway from yourself making small movements back and f... Your local butcher can help you with removing any silver skin, just ask them. If you find a large amount of fat. Trim some of it away. You do not need to remove 100% because fat is flavor and the small amount of fat will render/melt over the long cooking time. Ratings: 19 Calories: 541 per serving Category: Main Course
Start by inspecting the Tri-Tip Beef. Look for silver skin on the surface of the meat. Identifying silver skin: Looks smooth and has long-running strands running back and forth in a linear line.
If you find silver skin, cut it all off. To remove it, use a knife to make a small cut underneath the silver skin on one end where it begins. Cutaway from yourself making small movements back and f...
Your local butcher can help you with removing any silver skin, just ask them.
If you find a large amount of fat. Trim some of it away. You do not need to remove 100% because fat is flavor and the small amount of fat will render/melt over the long cooking time.
Ratings: 19
Calories: 541 per serving
Category: Main Course
DA: 62 PA: 88 MOZ Rank: 50 Up or Down: Up