Pictures tell the whole story.by appleeverywhere 2 Comments bcbudtoker69 9 months ago Well yeah if I had a cross section…. the-notorious-medium 9 months ago I generally prefer roasting at 275 degrees for my ribeyes and other fatty cuts — the fat just renders more at the higher temperatures, whereas in sous vide, you’re left with rubbery fat (and lose the flavor of the dissolved fat in the meat).Write A CommentYou must be logged in to post a comment.
the-notorious-medium 9 months ago I generally prefer roasting at 275 degrees for my ribeyes and other fatty cuts — the fat just renders more at the higher temperatures, whereas in sous vide, you’re left with rubbery fat (and lose the flavor of the dissolved fat in the meat).
2 Comments
Well yeah if I had a cross section….
I generally prefer roasting at 275 degrees for my ribeyes and other fatty cuts — the fat just renders more at the higher temperatures, whereas in sous vide, you’re left with rubbery fat (and lose the flavor of the dissolved fat in the meat).