4 ms·
> I can't remember the last time I circulated a steak I find the results gross. The fat does not render away completely at the sous-vide temps, and since the
by foobarian 2y ago
> I can't remember the last time I circulated a steak
I find the results gross. The fat does not render away completely at the sous-vide temps, and since the cooking time is so much shorter you end up with raw fat under the surface layer.