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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.