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For a filet for 1 hour, you can sort of do what you want. I add a tiny bit of olive oil and salt, but not much. If you start going longer times with the sous vi
by danielmarkbruce 2mo ago
For a filet for 1 hour, you can sort of do what you want. I add a tiny bit of olive oil and salt, but not much. If you start going longer times with the sous vide, you can get different reactions so you have to be more careful.
- crazygringo 2mo agoIt's pretty critical to salt fully (not just a tiny bit) at the start rather than at the end. Meat where the salt is just on the surface, vs. meat where the salt has fully penetrated, is like night and day.