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1 hour ago, Shelby said:OH!
Another question.
After meat is done in the water, do you rest it before searing? I assume it's good to rest it after searing?
I'd say chill thoroughly in an ice bath before searing. This is what I do.
Edit: and then after the ice bath unbag the chiiled meat, dry the meat off completely with paper towels. Then salt, and let the meat rest for an hour for the salt to absorb. Finally, then sear.
I have found no use for the bag juices. I pitch them.
1 hour ago, Shelby said:OH!
Another question.
After meat is done in the water, do you rest it before searing? I assume it's good to rest it after searing?
I'd say chill thoroughly in an ice bath before searing. This is what I do.
