Quote:
Originally Posted by vash
TimT.
my Anova isnt blowing my hair back. 130 for two hours gives me "overcooked"
i have a pair of frozen hanger steaks in my freezer..just waiting for my landscaper project to finish, so i can dig my grill out from under the construction debris. i'll take another swing at it. thinking shorter time, lower temp..128ish.
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I'd stop at 120, which might give you 125 with the carryover heat. It depends on the thickness of the steak... I'd hate to ruin a hanger steak, as hard as those are to find.
JR