What Are You Cooking Sous Vide Today? (Part 3)
Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2)
Duck breast, 57C for 90 min, pre and post sous-vide sear.
So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house mea
Beef brisket, dry-cured with mustard seeds, coriander and jerk seasoning for 5 days. Rinsed, watered for 30 min, dried for 2 h in the fridge. Then brushed with liquid smoke and covered with freshly toasted and ground black pepper & coriander. SV at 167.5 oF for 24h. Cooled, sliced and portioned. And for me a Pastrami sandwich, as featured in the Dinner thread.
