This technique has been a game changer for me this year. The wire rack is such a great detail. Had never though to use it before but now I use the rack all the time
Hey Myles, would you salt a thick ribeye before you sous vide? I'm hearing mixed results here. Supposedly the sous vide adds salt already? Any help here is appreciated! I also purchased your tortilla class but will have to follow after the live stream!
I'm no expert, but I salt my steaks before sous vide and they come out great. I haven't tried dry brining them beforehand, though. Might have to try that next time...
This technique has been a game changer for me this year. The wire rack is such a great detail. Had never though to use it before but now I use the rack all the time
You say to dry brine for 12 to 24 hours. Then you say at least 45 minutes. To me 45 minutes is "just before cooking"... Which is it?
Hey Myles, would you salt a thick ribeye before you sous vide? I'm hearing mixed results here. Supposedly the sous vide adds salt already? Any help here is appreciated! I also purchased your tortilla class but will have to follow after the live stream!
I'm no expert, but I salt my steaks before sous vide and they come out great. I haven't tried dry brining them beforehand, though. Might have to try that next time...