Hi all!
I followed the method from this website once, [https://www.kosher.com/lifestyle/sous-vide-for-all-cooking-beef-240](https://www.kosher.com/lifestyle/sous-vide-for-all-cooking-beef-240) and got excellent results. Soft steak like texture with delicately rendered fat.
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https://preview.redd.it/ewzanpmgqyba1.jpg?width=1210&format=pjpg&auto=webp&v=enabled&s=820506d1ff2f7993265f5947332ae35ac4a07786
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However, I had another go and the brisket came out dry and slightly powdery. The liquid loss also seemed significantly more. Same cut, same supplier.
https://preview.redd.it/f6apray6ryba1.jpg?width=960&format=pjpg&auto=webp&v=enabled&s=ce0faea3cdfb43238fea3c614e2611844adcc685
https://preview.redd.it/hxqhy2x5ryba1.jpg?width=960&format=pjpg&auto=webp&v=enabled&s=f6ead9a3aefdfe9a3f48ad3d7c181b1f5db51007
The only difference this time was that
1. I vacuum sealed the meat instead of using the immersion technique
2. I seasoned the meat with some pepper, onion powder and garlic powder directly before vacuum sealing.
What could be wrong? Was there something I did not account for?
Thanks much!
by dimsim94