10-07-2015, 08:03 AM
Sully Wrote:Anybody have an issue with meat losing its color? It still tasted ok but it was like grey like it was overcooked and maybe it was but I did 133F. I've had it happen a few times since using the Anova. Idk it its only when I use a liquid marinade or maybe I'm going too long. Never had it happen win filets. Mainly ribeyes. And while it tasted ok, it definitely wasn't as tender as I've had it before.
133 is pretty high for a ribeye...and why are you marinating a ribeye?
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