Quote:
Originally Posted by DownhillGoat
At the risk of sounding like a broken record - I use the sous vide to re-heat. Still not the same as fresh, but as close as you'll get. I've re-heated brisket and roasts with it and turns out quite nicely.
Can you elaborate on why temp doesn't mean much?
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It’s not like chicken where it’s done at 165. Different chuncks of meat needed different temps.