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re: Sous Vide Ribeyes
Posted on 7/23/15 at 9:31 am to The Egg
Posted on 7/23/15 at 9:31 am to The Egg
There are only a few here blasting it, and they don't realize that they're likely already eating food prepared this way. Restaurants have been doing it for decades.
Chicken and pork, man. That's the best. If it's skinless, I generally don't sear chicken, just season or sauce it.
Oh, if you're looking for a fat to sear in... I already mentioned ghee, and it's my favorite. But duck fat is incredible, too. The browning in duck fat is superior to any other I've used.
Chicken and pork, man. That's the best. If it's skinless, I generally don't sear chicken, just season or sauce it.
Oh, if you're looking for a fat to sear in... I already mentioned ghee, and it's my favorite. But duck fat is incredible, too. The browning in duck fat is superior to any other I've used.
1
Posted on 7/23/15 at 9:31 am to WhosTommy
quote:i'm not even sure why i did it, but i just did it.
I generally don't sear chicken, just season or sauce it.
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