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granpa yum posted:That happens to me with longer cook times and "gamier" meats. I'm not sure how to avoid it, I've read that some people rinse meat prior to cooking but I don't know if that would introduce bacteria and using distilled water would get old quick. It never seems to affect the safety of the meat, just adds the off-putting aroma. I've also read that it may be "offal" flavors coming out from cuts located near organs but I don't know if that's true at all. I'm in hour 64 of my first 72 hour cook so was reading up on technique this week. According to modernist cuisine at home, pre-searing on a long cook can produce off flavors, so they suggest waiting until they come out to brown.
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Nov 11, 2013 14:44
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| # ¿ May 7, 2024 06:56 |
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Made kenji's carrot recipe (carrots, butter, sugar, s+p one hour at 183, the into hot pan). They tasted like carrots. Idiot proof, but probably not worth the hassle. Anyone have any veggie recs?
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Mar 28, 2014 00:07
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This is bullshit. I understood the searzall could be used for both anal and nonanal purposes.
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Sep 1, 2014 01:11
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