forthelove

Cheers mate, I hope most other chefs could follow this example. Take an interest in your cooks, and we'll make you look good!

I am thinking of cooking skirt steak sous-vide. Will this benefit from the traditional 'low and slow' (130F range for a day or so...) to break down the connective tissue, or be similar to traditional steak and need only be brought to 130-140F and removed from the bath. I own a polyscience circulator, and foodsaver.