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Non-Cattle Specific Topics
Recipes & Cooking
Sous vide rib eye, ? For Jo or anyone
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<blockquote data-quote="Jogeephus" data-source="post: 1417069" data-attributes="member: 4362"><p>I agree. I wouldn't want the steak sitting in salt for any length of time. I just salt and pepper it right before sealing it. What little juices are extracted I use to make sauce. Learning the timing is important but with a whole cut of meat the worst you can do is have it under-cook it possibly and that's easily fixed. Though I think this technique works good on steak I think where it truly shines is on meats like chicken breast and other meats that people tend to overcook. I use this a lot for venison and formed meats.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1417069, member: 4362"] I agree. I wouldn't want the steak sitting in salt for any length of time. I just salt and pepper it right before sealing it. What little juices are extracted I use to make sauce. Learning the timing is important but with a whole cut of meat the worst you can do is have it under-cook it possibly and that's easily fixed. Though I think this technique works good on steak I think where it truly shines is on meats like chicken breast and other meats that people tend to overcook. I use this a lot for venison and formed meats. [/QUOTE]
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Sous vide rib eye, ? For Jo or anyone
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