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The Food Lab's Complete Guide to Sous-Vide Steak

Has anyone tried salting the steak several hours before bagging (I know it has been done for pan searing)?. Someone gave me a rub with a fair amount of salt so we applied it and left it on for 3 hours before bagging. After sous vide, there was almost no "steak juice" in the bag. It was quite noticable and I will try two steaks--one with several hours of pre-bag salting and one without.