Food

Sous Vide Probs

I recently got the Sansaire circulator and I am more than pleased, but I ran into an issue today. I cooked a hanger steak to 128, then gave it a quick sear in cast iron. Cut into it a minute or two later and.... murder scene... blood and juices everywhere. The steak had an unpleasant chew. What's the deal? I thought proteins didn't need significant rest after SV?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed