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.


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.

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