Sous vide

stearns · 03-12-2019, 09:08 AM

It was a little on the dry side, but I really wanted it to be as steak-like as possible for consistency as it was going to be a standalone on the plate. If it were being cooked to then go in something (like ramen which I've done in the past, or chopped up in something) I'd definitely do the higher temp cook, but I wanted to make sure that even the fattiest bites weren't chewy. Maybe I need to do more experimenting though

03-12-2019, 09:08 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,391 Trading: (50)	Re: Sous vide It was a little on the dry side, but I really wanted it to be as steak-like as possible for consistency as it was going to be a standalone on the plate. If it were being cooked to then go in something (like ramen which I've done in the past, or chopped up in something) I'd definitely do the higher temp cook, but I wanted to make sure that even the fattiest bites weren't chewy. Maybe I need to do more experimenting though __________________ "Ignoring all the racket of conventional reality" - Keller Williams

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