casquette

Thanks for the answer, Check out the picture of the horrible cooked meat on my blog: www.fiftyfourdegrees.com It's the latest post. Let me know what you think. Cheers N.

Hi Guys, What do you think is the best temp/time for a beef brisket? I tried the temp from cooking issues' primer 62°C for 48H but it came out hard and the connective tissue was still there holding the meat fiber. It was horrible. Any suggestion? N.

I usually cook at 66C (150F) for 72, all the tough cut of beef. which is a good temperature to generate an Hydrolysis of the connective tissues. Douglas Baldwin can maybe tell us more about this. Cheers N.

I'll do the test tomorrow and post my result. I have to say that because it needs to be chilled back after searing before vacuum packing I always post sear. But now I'm interested to find out, I'll write tomorrow after my test. N.

Bruno Gousseault one of the fathers of sous vide cooking recommend browing before for a couple of reasons; Browning on high heat will help eliminate surface bacteria, and in the other hand, because sous vide keeps and amplifies flavors your food will be infuse with the flavors created by the Maillard reaction, which is pretty cool. Just make sure that when browning the core temperature doesn't go above 30 degrees Celcuis. After cooking you sear it again for service. Cheers n.