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I have found that the same mix of peppers/spices I’d use in a stovetop prep come out a little muted when used sous vide. I compensate by adding additional seasonings when I finish stovetop or in the oven.
ETA: I have never cooked, nor have any desire to cook, lengua, so I can’t testify to membrane removal.
I have found that the same mix of peppers/spices I’d use in a stovetop prep come out a little muted when used sous vide. I compensate by adding additional seasonings when I finish stovetop or in the oven.
