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TariqNasheed cum/coom Take the thong out ya bussy playa  1yr ago (image post) 98 thread views #147610

Sous vide pork loin with lobster mushroom, miso, cremini risotto

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looks nice apart from the fat

i also think sous vide is a meme

linus is a peepeesucker

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sous vide is great if you like to use a really high heat cast iron or grill so you can flash sear

but it's still usually better as a preparation step so you can like, have something cooked when you get home from work and finish it in a pan in half a minute

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I’ll be making sous vide prime strip tn and searing on an all clad d5, definitely my favorite way to prepare well marbled steaks since you can actually render the fat and break down the connective tissue.

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Sous Vide Everything channel is strongly against putting fats in the bag (oil/butter) so make sure you don't.

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I don’t. What would that even achieve to add cooking fat to the bag? I’ve been experimenting with sous vide for ~5 years now so I’ve got a decent handle of what works and what doesn’t. Acids are also bad bc it kind of turns the outer layer of meat into mush.

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I think the assumption is it would help add flavor when instead it apparently robs the meat of flavor. I see its a mistake people do.

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If you don't eat all the meat you don't deserve any of the meat. Trimming fat is for kitties.

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ill eat the fat it just needs to have a bit of a sear on it at least.

have you ever had a delicious big of pork crackling? yummy yummy

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True, which is why sous vide is for communist sissies.

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