I'm using intercoastal beef and the result is not as expected, it's dry and loose
cooking method
56°c 24 hr
Raise the water to 70 degrees before cooking, because the meat is frozen
would be grateful if there are any recommended solution
by Benhsieh
2 Comments
*Intercostal
And I’d always run that sorta stuff at higher temps so that the connective tissue can convert properly.
Look up SV short rib recipes and try those for this cut.
Try at least 85c for 12 hours next time. That will ensure all the connective tissue dissolves.