Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
a PS : remember this : SV can make tough cuts tender, and will keep tender cuts tender. Flavor and juiciness is retained in the meet at lower SV temps.
Slice thin.
bookmark this site :
http://www.douglasbaldwin.com/sous-vide.html
I have the book, but douglas Baldwin was nice enough to put all the info you need for SV on line.
a PS : remember this : SV can make tough cuts tender, and will keep tender cuts tender. Flavor and juiciness is retained in the meet at lower SV temps.
Slice thin.
bookmark this site :
