Cool!
The montage above demonstrates one of the two ways that SV is very useful: carefully controlling the doneness of a tender cut of meat. The other way is tenderizing a tough cut of meat that is traditionally done by braising, at a bit of a lower temperature. The archetypal example is short ribs: you can make them fall-off-the-bone tender and yet still have a tinge of pink. (Although, frankly, I have taken to making them at to a higher temperature anyway.)
Hope you get interested enough to start an interesting thread!
The montage above demonstrates one of the two ways that SV is very useful: carefully controlling the doneness of a tender cut of meat. The other way is tenderizing a tough cut of meat that is traditionally done by braising, at a bit of a lower temperature. The archetypal example is short ribs: you can make them fall-off-the-bone tender and yet still have a tinge of pink. (Although, frankly, I have taken to making them at to a higher temperature anyway.)
Hope you get interested enough to start an interesting thread!
). In English, we probably would have said "vacuum-packed." The meat is put in bags and the air sucked out.
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