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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="warped04" data-source="post: 1417011" data-attributes="member: 26774"><p>Sometimes they float, sometimes they hang out just below the surface. If they float, we always try to keep them submerged (or else the part that's not underwater doesn't cook).</p><p></p><p>The next part, I'm not saying it's "right" but we never seasoned before sous vide. After we pulled whatever we had sous vide for service or during service, we let it hang out season and sear (especially when we deep fried), we'd season after sous vide (after frying, before searing). We believed that salt pulls out meat love via osmosis.</p><p></p><p>Now I have done tons of marinating in sous vide bags (go away health dept, I hate you), where we did have salt, but we always kept it to minimum.</p><p></p><p>And no, you don't need a meat thermometer in the meat, during the process but you do need one in the water.</p></blockquote><p></p>
[QUOTE="warped04, post: 1417011, member: 26774"] Sometimes they float, sometimes they hang out just below the surface. If they float, we always try to keep them submerged (or else the part that's not underwater doesn't cook). The next part, I'm not saying it's "right" but we never seasoned before sous vide. After we pulled whatever we had sous vide for service or during service, we let it hang out season and sear (especially when we deep fried), we'd season after sous vide (after frying, before searing). We believed that salt pulls out meat love via osmosis. Now I have done tons of marinating in sous vide bags (go away health dept, I hate you), where we did have salt, but we always kept it to minimum. And no, you don't need a meat thermometer in the meat, during the process but you do need one in the water. [/QUOTE]
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Sous vide rib eye, ? For Jo or anyone
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