geekhack
geekhack Community => Off Topic => Topic started by: tp4tissue on Thu, 22 December 2016, 09:55:15
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Trying to make tender meats for the holidays..
Is there going to be a difference in the resultant-texture of meat using either system ?
(http://emoticoner.com/files/emoticons/onion-head/confused-onion-head-emoticon.gif?1292862495)
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Keeping your meat moist is one secret.
Neither of those methods necessarily produces caramelization on the outer layer, where a lot of the best flavor comes from.
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low and slow is the way to go
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Sous Vide.
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Sous Vide.
That's more if I want to eat rubber..
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Sous Vide.
That's more if I want to eat rubber..
I really want to let your post stand unqualified by a response, but I would much rather mock this opinion. "WRONG."
There isn't a chef on earth who would agree with your opinion.
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Sous Vide.
That's more if I want to eat rubber..
I really want to let your post stand unqualified by a response, but I would much rather mock this opinion. "WRONG."
There isn't a chef on earth who would agree with your opinion.
i'll grant you tender chewy rubber.. hahahahaha..
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lots of lube