Cooked salmon sous vide a few times, it was good, but prefer using a cast iron skillet, and it’s faster.How does SV work on shrimp and other seafood?
you need 138psi to boil water at 350°F. That'd be one hell of a pressure cooker.350F
Perry's?There's a place here that does a sous vide pork chop that is always most and tender.
The time it takes doesn't sound worth it to me.Looks good but hell with 2 hours. Short time over a grill at 350. Rub and olive oil. I can still hear the moo.
Foreign and Domesticyou need 138psi to boil water at 350°F. That'd be one hell of a pressure cooker.
Perry's?
Lordy, yes. Good point. That stuff is gold.Cooking em in a pan saves much of the fatty liquid that otherwise would have burned off on a grill
105 howitzer, 4 bag charge ...
Haven't been there. Will have to check it out. Thanks!Foreign and Domestic
That would be counter productive. The juices can't go anywhere in the first place since you vacuum seal the meat. The water never touches it to leach away any of juices. You'd still want to sear at the end to get a nice crust.Have any of you sous viders tried searing first to retain more of the internal juice?
I would recommend making a reservation. We like to sit at the counter seats that give you a view of the prep line and kitchen. Tue-sat they have happy hour till 6:30. Onion rings are only at HH. If you like raw oysters Tuesdays are $1 oyster nights.Haven't been there. Will have to check it out. Thanks!
BTW for the people still curious about meat being "boiled"
Check out https://www.youtube.com/@SousVideEverything/