Dec 31, 2017
7:30:45pm
7:30:45pm
I've found that the sous vide doesn't render fat as fully as other methods like a hot skillet/oven
So steaks with concentrated pieces of fat like a ribeye turn out a little better using other methods. The sous vide excels with leaner cuts like tenderloin or strip. Of course, I've cooked and enjoyed sous vide ribeye as well.
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- kccougar
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- May 29, 2001
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- May 9, 2024
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1/1/18 10:23am
1/1/18 11:30am
I think the food is safe (I may be wrong), but I've read where if you cook things too long they can get mushy
1/1/18 11:33am