Slow or Pressure

[tp4tissue]

Trying to make tender meats for the holidays..


Is there going to be a difference in the resultant-texture of meat using either system ?

[fohat.digs]

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.

[noisyturtle]

low and slow is the way to go

[clappingcactus]

Sous Vide.

[tp4tissue]

Sous Vide.

That's more if I want to eat rubber..

[clappingcactus]

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.

[tp4tissue]

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.. 

[fanpeople]

lots of lube