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Strips definitely benefit from getting a bit hotter to soften the fat more, but extra time won't make the muscle tissue itself much more tender.
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Jan 21, 2019 19:19
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Sentient Data posted:I thought the whole point of longer cooks was to gelatinize the connective tissue? Regarding fat, I've also gotten into the habit of holding the torch over fatty areas a bit longer during the sear, and it works well Yeah, that's exactly the reason for longer cook times. These tender cuts don't have much of a collagen matrix in the muscle, though, so there isn't much collagen to hydrolize into gelatin.
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Jan 21, 2019 20:27
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Subjunctive posted:At dinner last night we had some amazing confit carrots. The restaurant just maintains a cauldron of melted butter, but agreed that it would work sous vide at smaller scale. I’ve only been able to find stovetop confit carrot recipes, which call for 275F. I see recipes for garlic that do 7hrs at 190F, which I might use as a starting point. Has anyone else attempted this? This recipe is delicious: https://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html Omit the sugar and add whatever herbs you prefer before the 'reduce the liquid' stage if you're into that.
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Feb 18, 2019 22:46
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Big Dick Cheney posted:Pork and beef in the sous-vide. Does adding alcohol help break down the meat like it does in a slow cooker? Does alcohol do anything (other than add beer/wine/whisky flavors) in a slow cooker? I'd figure you'd just get a cloud of alcohol vapor in the air in the cooker after an hour or so at slow cooker temps, which would evaporate when you take the lid off.
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Mar 20, 2019 13:07
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couldcareless posted:I always thought "sushi grade" just meant it was less likely to have parasites in the meat, nothing to do with bacteria. Doesn't it just mean that it's been frozen at a time/temp that'll kill parasites?
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Jun 21, 2019 15:32
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