interesting points .
how did the 3 day 133 f turn out re tender // pull apart // etc. ?
in terms of an ' open ' fully saturated environment for low and slow:
the meat will contract based on the temp of the cooking . w the SV bag
the ' jus' says in the bag , and is not released to a larger environment.
so far , Ive seen no posts from members w the Anova oven on low and slow
in terms of that jus. its going to go somewhere , even w the high humidity
not to the cooking environment as its already high , so hopefully a pan
by dryness I mean the mouth feel of braised meat , sans braising liquid.
the best braise , in terms of flavor , Boef w a really good burgundy ,
ie these says . 100 USD +++ ? not the 30 yo you've had in your mcelar ' since birt
and not think that bottle of Pinot Noir for even $ 20 UDS is going to resemble
the real stuff ...
that beef , plain , no sauce will feel dry in the mouth : less internal jus and some or most of
the fat rendered.
still very tasty as a whole unit .
if you chose the oven method , plus consider some pictures.
much appreciated by many here , but mostly Me !
