Quote:
Originally Posted by Dirtracer49
I've been using a sous vide for 3 or 4 years.
I consider it one of my secret weapons.
Some of the most juicy and tender meat ever.
Chicken breasts melt in your mouth rather than tasting like shoe leather.
I like to do baby back ribs for about 36 hours and then carefully take them out to finish on the smoker or grill.
Did a whole brisket for 48 hours which came out amazing.
This Christmas it was an 8 pound prime rib roast.
I think I'm making myself hungry.
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If you have a group of 4-6 people who like their steaks at different degrees of doneness, how do you do that in a sous vide that is set to one temperature?