Sous Vide - to season early or not? in Cooking Posted November 3, 2011 If I have only 48 hours to cook a brisket sous vide, what would be my best bet for a temperature? I like the "Tender, Flaky" texture (I have used 63C for 72 hours with success). Thanks!
Sous Vide - to season early or not?
in Cooking
Posted
If I have only 48 hours to cook a brisket sous vide, what would be my best bet for a temperature? I like the "Tender, Flaky" texture (I have used 63C for 72 hours with success). Thanks!