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3 hours ago, gfweb said:
Perhaps it would benefit from sous vide?
Probably. This was my first time playing with it though and I always use high heat first so I can wrap my head around what I'm dealing with. This meat was more of a smooth muscle than the striated ones we are used to in other cuts.
3 hours ago, gfweb said:
Perhaps it would benefit from sous vide?
Probably. This was my first time playing with it though and I always use high heat first so I can my head around what I'm dealing with. This meat was more of a smooth muscle than the striated ones we are used to in other cuts.
