Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
if your meat is tough , just SV it longer at the low temp
if you can stand it for 3 or so days,
do the refrigerator RB40 cure.
then SV it based on its toughness , at the low temp.
this is of course for meat w flavor vs tough meat that has ;less flavor :
ie Round etc
its fun and tasty knowing your meat .
if your meat is tough , just SV it longer at the low temp
if you can stand it for 3 or so days,
do the refrigerator RB40 cure.
then SV it based on its toughness , at the low temp.
this is of course for meat w flavor vs tough meat that has ;less flavor :
ie Round etc
its fun knowing your meat .
if your meat is tough , just SV it longer at the low temp
if you can stand it for 3 or so days,
do the refrigerator RB40 cure.
then SV it based on its toughness , at the low temp.
this is of course for meat w flavor vs tough meat that has ;less flavor :
ie Round etc
By howard88,
