Search Results for: Chilled meat of geese not cut in pieces
of your steak. how to select the right steak for sous vide [top] sous vide precision cooking is a great method for cooking any type of steak, whether it's a tender cut, like the tenderloin, strip, ribeye, or porterhouse, or a butcher's cut, like the hanger, flap, or skirt. for more info on selecting
there is a very short window of time during which your meat is perfectly cooked. a minute too long will mean overcooked meat. with sous vide cooking, on the other hand, that window of time is stretched into hours, which means your steak will be hot and ready to go whenever you're ready to sear and serve...
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
how much does meat carry over?
and helping with this bbq experiment. you can connect with mark here >> for this test i chose two different cuts of meat. the first is a typical ribeye steak cooked hot and fast and for a larger cut i went with a pork butt cooked low and slow. i knew from experience that no matter the technique both...
https://howtobbqright.com/2018/10/26/meat-carryover-experiment/