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0 pointshirundo7y ago0 comments

In a series of highly (un)scientific experiments the 'Sous Vide Everything' youtube channel concluded that you arguably improve the texture by cooking meat longer by sous-vide, but the flavor deteriorates. I reproduced this result at home.

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

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Matticus_Rex7y ago

There's definitely a point when the texture starts to get worse, too. IMO it starts before the flavor degrades significantly, though the timing totally depends on the cut of meat and connective tissue.

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0 pointshirundo7y ago0 comments

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

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Matticus_Rex7y ago

j / k navigate · click thread line to collapse