View Single Post
Unread 09-30-2011, 08:14 PM   #47
denniscloutier
Found some matches.
 
Join Date: 07-09-11
Location: Vancouver, B.C.
Downloads: 0
Uploads: 0
Default

My question is, do you want to avoid the stall? I believe Dr. Blonder when he says the meat gets up to temperature faster with foil, but is this a good thing? When cooking sous vide you have these incredibly long cooking times which supposedly tenderize the meat without drying it out. So maybe keeping the meat at this temperature for several hours improves it, regardless of what the mechanism is.

Meathead, have you tried it both ways, and if so, have you noticed a difference?
denniscloutier is offline   Reply With Quote