3 ms·
When I do that to beef it isn't mushy, but fork-tender. With shank or ribs, the flavor is still intense. Guess I'll find out if the same is true for a lamb leg.
by hirundo 6y ago
When I do that to beef it isn't mushy, but fork-tender. With shank or ribs, the flavor is still intense. Guess I'll find out if the same is true for a lamb leg. Beef comes out of the water bath pale and unappetizing, but crisps up nicely in the air fryer.
- GoMonad 6y agoI think that depends on the cut of beef. 36h is great for brisket or short rib. But 36h would be bad for fillet mignon.