First, nice work. Question. I always trim my strips very close before sous vide. I’ve done both ways and I really like not having to trim off the fat cap and silver skin on my plate. I’ve not noticed a difference is flavor when trimmed close. Thoughts?
PortosBakery
Is there a reason for centering the steak in the bag? I find it to be a waste of plastic, so I put the goods at the bottom.
3 Comments
Beautifully done!
First, nice work. Question. I always trim my strips very close before sous vide. I’ve done both ways and I really like not having to trim off the fat cap and silver skin on my plate. I’ve not noticed a difference is flavor when trimmed close. Thoughts?
Is there a reason for centering the steak in the bag? I find it to be a waste of plastic, so I put the goods at the bottom.