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I'm moving to a country without safe drinking water. Do I need to use bottled water in my sous vide machine, or can I just use the unsafe tap water (and if so, should I boil it first?)?
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Nov 26, 2013 06:46
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| # ¿ Apr 30, 2024 04:14 |
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I just sous vided a steak for 72 hours at 52.5C/126.5F, except it didn't seem to work out very well. Instead of tasting like a delicious soft juicy steak (like it did when I cooked it for 6 hours at 52.5C) it tasted a lot more like my steak that I did for 24 hours at 62C/143F. That is, much more like a potroast. Any idea as to what happened? Where did I go wrong in creating this supposed juicy tender dripping-with-juiciness/blood 72 hour steak? I didn't do anything to the steak (i.e. salt, brine, sear) before sous-viding. I just threw it straight into the water bath and left it for 3 days...
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Jan 29, 2014 12:34
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Norwegian mørbrad, which from http://no.wikipedia.org/wiki/Storfekj%F8tt seems to correspond to American sirloin and British rump steak.
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Jan 29, 2014 16:40
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