10 hours ago, Porthos said:I was not pleased woth the outcome. Not mushy exactly, but losing the resistance and texture of beef. Flavor was just ok but I don't think I seasoned it very well.
That's why we do trials. It takes a little time to dial in what works for you and sometimes the answer is conventional. For example, I don't like low temp steak, nor seafood cooked to pasteurization. Both of those I cook conventionally.
ETA: I do like seafood cooked very low temp, but that generally only can be done safely with stuff that's been frozen to kill parasites.
