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re: I have had a few of tough/chewy filets after my sous vide and sear.. Help me
Posted on 9/19/20 at 5:14 am to Motorboat
Posted on 9/19/20 at 5:14 am to Motorboat
Sous vide is not necessarily for breaking down connective tissue. It’s primary purpose is to to gently cook protein through that is lean so that it can be seared or crusted later.
It’s for slow cooking that doesn’t dry out, with having the surface of a food come in contact with a liquid
It’s for slow cooking that doesn’t dry out, with having the surface of a food come in contact with a liquid
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