Looking for advice/ feedback on my really disappointing dinner. I usually use sous vide for higher end cuts, but I wanted to try the “long cook times tenderize cheap/ tough cuts” method.
Pin on chef Carmen Atl
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__Anova-Steak-Guide-Sous-Vide-Photos07-sealing-79171b0cb81c4e0b86c81d3d7760950b.jpg "Sous Vide Steak Guide | The Food Lab")
Sous Vide Steak Guide | The Food Lab
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Sous-vide tough cuts. Slow, temperature-controlled unattended… | by 6XC | Medium
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Science: Why Sous Vide is Perfect for Cooking Meat | Cook's Illustrated
Pin on Sous Vide
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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__Anova-Steak-Guide-Sous-Vide-Photos14-cooked-3ef408a6a02f438c8fb4f0302059fb18.jpg "Sous Vide Steak Guide | The Food Lab")
Sous Vide Steak Guide | The Food Lab
