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Babbling Farker
- Joined
- May 19, 2011
- Location
- EAD
I've started searing chucks off first, vac seal, 130 for no less than 24 HR 36 seems optimal for "steak" texture, then dry/season and sear again.
Plus it kills off some of the surface bacteria before going into the tub.
I'm mixed on adding butter/herbs for long sous vide cooks.
Plus it kills off some of the surface bacteria before going into the tub.
I'm mixed on adding butter/herbs for long sous vide cooks.