Ive learned a bit off a on about crypto, but never got “into it”. When I first started learning it looked like a really interesting concept with a lot of potential uses.
I can’t remember the details at this point, but when looking at bitcoin I remember seeing so many problems. There was the transaction price, speed, and complexity. There was the insanity of all the wasted energy to “mine” bitcoin. Most importantly, it didn’t make sense to me as a currency. Currency needs to be stable, easy to exchange, and easy to use to buy things. Bitcoin always seemed like a really cool prototype that needed a successor or major revisions.
Then the masses (and braindead hype bros and “visionary” corporate types) jumped on it and turned it into the shit show it is today. When people would get excited about it (“price is going up! Gotta buy now!”), it was clear they either didn’t really know what it was or were trying to hype it to get more money pumped into it. When friends or family brought it up, I’d point out that it didn’t really have any use except as speculation. I’d tell them they if they wanted to gamble, go for it, but they should realize that it doesn’t have intrinsic value (just like all the other currencies) and, as it stands, it’s a really shitty currency. Know that people aren’t buying it because it works well. People are buying it because the price is going up.
People have made a lot of money (or theoretical money if they’re still holding), but it still doesn’t seem like it actually gets used for anything but speculation. The $2+ trillion USD market cap for bitcoin makes my head spin. I’ve always thought that bitcoin was a dead end and would eventually be dethroned by something more viable, but here we still are.
I haven’t looked at cryptocurrencies in a while. Any notable progress in the last 5 or so years toward it being more than a money making gamble?
(Late to the party, I know…) I’ve done a fair amount of sous vide cooking (although it’s been a while since I’ve done beef). I’ve done tri tip and tenderloin a fair number of times but keep my cook times short - probably 2hrs or less most of the time. I’ve made fewer “roast beef” type roasts, but also don’t cook them much longer than needed to bring the roast to bath temp.
I haven’t experimented much with longer times for lean meat and when I have I think it’s always been pork. But, from my limited experience and my recollection from what I’ve read, you’re usually better off keeping the cook time shorter unless you’re primary goal is to tenderize the meat more. Extending the cook time cause the meat to release more moisture, even at low relatively low temps — it’s a lot slower than conventional cooking, but still noticeable. I think if you tried a much shorter cook at the same bath temp, you’d find the roast would seem less well done.
If you haven’t, I recommend reading through some of Kenji’s Food Lab articles where he uses sous vide on Serious Eats. He does a lot of testing, shows the results (including failures), and talks a lot about why the results happen.
What temp was the bath? Also, what kind of machine/setup are you using?