Quote:
Originally Posted by Buehler445
sous vide is the optimal way to to reheat - although I run it to 120. I don't need to re-cook it, just get it warm.
You definitely lose some of the texture from the sear, and it changes the color a bit and the texture a tiny bit, but it's the best way. Don't be microwaving that noise.
For the record, the Andy Cooks YouTube channel suggests pan frying them.
But he also talks about sous vide in the smoked meat section, so watch that part too and decide for yourself.
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Guga's latest on the Picanha .. paying attention to the grain is perhaps more important to Picanha than any other cut.
https://youtu.be/opSH5w_U0vo?t=56