Dining and Cooking
Pre sous vide question for tomahawk
In Sous Vide

Pre sous vide question for tomahawk


I'm cooking this tomorrow. I've defrosted it, but it's still cold. Do I season it just before I vacuum it and put straight in the bath tomorrow?

Or

Dry brine it in the fridge tonight, then vacuum tomorrow.

It will be finished off in the BBQ to crust.

Thanks in advance

by GoodFoodDoneCheap

6 Comments

  2. vr6vdub1

    Too much salt ahead of time will draw out moisture. Id add some butter, olive oil, fresh garlic and fresh herbs to the sous bag. I’d wait til it’s about to hit direct heat to salt it, then add finishing/Maldon salt and fresh pepper after it’s rested.

  3. NotSure2505

    Dry brine it, will season the inside and dry out the outside.

  5. CosmicBallot

    I mean you could dry brine it but the bag will destroy the “dry” part. You can dry brine it just for the benefits of the salt penetration but still the vacuum is going to do it for you.

    I do salt them and bag them the day before and store it in the fridge. Salt Pepper garlic Powder and/or Onion Powder is more than enough

  6. MostlyH2O

    Honestly if I dry-brined this it would only be for a few hours. Too much brine for too long gives meat a cured texture kind of like corned beef.

    Too much salt hides that beautiful beefy flavor you paid for when you bought a wagyu tomahawk.

    I would just do SPG and put it into the bag. Cook, sear, and enjoy with a nice cabernet.

Write A Comment