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re: I have had a few of tough/chewy filets after my sous vide and sear.. Help me
Posted on 9/18/20 at 6:00 pm to CatfishJohn
Posted on 9/18/20 at 6:00 pm to CatfishJohn
quote:
-sit meat out for a 1-2 hours after generous salt and peppering to get to room temp
what is the point of doin this before SVing?
1
Posted on 9/18/20 at 6:40 pm to Carson123987
quote:
what is the point of doin this before SVing?
It's a dry brine. Applicable to however you cook it.
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