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the CB cooked at these higher temps ends up like a braise.
If braise is what you want , then fine
but Ive yet to encounter a braise that had the mouth-feel of an appropriate temp'd and timed SV
of course . you get that ' gravy '
but otherwise .....
I like most of the gravy to still be in the meat.
the CB cooked at these higher temps ends up like a braise.
If braise is what you want , then fine
but Ive yet to encounter a braise that had the mouth-feel of an appropriate temp'd and timed SV
of course . you get that ' gravy '
but otherwise .....
By weinoo,
By Smokeydoke,
