Quote:
Originally Posted by Fire Me Boy!
Posting here because the threads have different audiences.
Sous vide strip steak with a quick demi glace, peas, and herb butter.
I should have used a larger plate. |
I also imagined cooking a steak or other types of red meat via sous vide method would boil the meat and not break down the fat like grilling.
How did it compare to grilled or oven cooked and also the tender-tough factor?
