Taken from JRE #1392 w/Zach Bitter:
https://youtu.be/ofj3EHrK96U
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Taken from JRE #1392 w/Zach Bitter:
https://youtu.be/ofj3EHrK96U
Video Source
You must be logged in to post a comment.
I rest my briskets sousvide
I dont normally cook with high temps when using sous vide, the highest ive gone was 74C and thats only with chicken. Red Meat will go lower in temp which in my opinon shouldnt be a major issue. We're consuming microplastics in almost every single consumer good, a heated vacuum bag which is designed to withstand temperatures up to 100 degrees Celcius at least is the least of my problems
You're not boiling the food. You are heating water to the desired temperature and warming up vacuum sealed meat in said water.
The best finish is pan sear it with browned butter and garlic/herbs. Spooning the butter over the steak. Use the sous vide bag drippings to make a super rich gravy.
I’m about to do it .. cheers
did you immersion with clinch plastic?