Quote:
Originally Posted by sclitheroe
It's an interesting approach but I'd be hesitant to do it with any meat that comes from the grocery store - Combining typical grocery store freshness with home-kitchen grade appliances could be a recipe for a variety of unexpected flora and fauna.
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imo, sous-vide is best used for tougher, cheap cuts of meat. i would not want to sous-vide a strip, rib eye or tenderloin. good meats deserve attention and detail, not a plastic bag and boiling water.